Step 1: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add ground beef, breaking it up with a spoon. Cook until thoroughly browned, about 5-7 minutes. Drain any excess grease. Add diced onion and minced garlic; sauté for another 3-4 minutes until softened and fragrant.
Step 2: Stir in taco seasoning mix and chili powder. Cook for 1 minute, stirring constantly, to toast the spices. Pour in diced tomatoes (undrained), tomato sauce, and beef broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
Step 3: Add uncooked pasta to the simmering liquid. Stir well to ensure all pasta is submerged. Reduce heat to medium-low, cover the skillet, and let it simmer for 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
Step 4: Once the pasta is cooked and most of the liquid has been absorbed, remove the skillet from the heat. Stir in shredded cheddar cheese and Monterey Jack cheese until melted and creamy. If using, add black beans and frozen corn; stir gently to combine.
Step 5: Taste and adjust seasoning as needed. Garnish with fresh chopped cilantro, sour cream, sliced green onions, and crushed tortilla chips. Serve hot and enjoy.