Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess grease.
Step 2: Add chopped onion to the pot and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for another minute until fragrant.
Step 3: Stir in the taco seasoning packet and crushed tomatoes. Cook for 2 minutes, allowing the flavors to meld.
Step 4: Pour in the chicken broth and add the uncooked pasta. Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 15-18 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
Step 5: Remove the pot from the heat. Stir in the softened cream cheese until fully melted and combined. Then, stir in the shredded cheddar cheese, corn, and black beans until the cheese is melted and creamy.
Step 6: Taste and adjust seasonings if necessary. Serve hot with your favorite taco toppings like sour cream, fresh cilantro, diced avocado, or crushed tortilla chips.