Brown the ground beef in a large skillet or Dutch oven over medium-high heat. Drain off any excess grease.

Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir in the taco seasoning and cook for 1 minute, allowing the spices to bloom.

Pour in the tomato sauce and diced tomatoes and green chilies. Stir to combine.

Pour in the beef broth and bring to a simmer. Add the elbow macaroni, stir, and cover. Reduce heat to low and cook according to package directions, or until the pasta is tender, usually around 10-12 minutes. Stir occasionally to prevent sticking.

Remove from heat and stir in the shredded cheese until melted and creamy.

Serve immediately and top with your favorite taco toppings, such as shredded lettuce, diced tomatoes, sour cream, avocado, chopped cilantro, green onions, and crushed tortilla chips.