Heat the olive oil in a large pot or deep skillet over medium heat. Add the ground beef and onion. Cook until the beef is browned and the onion is soft, about 5 to 7 minutes. Drain excess grease.
Add the minced garlic and taco seasoning to the pot. Stir and cook for 1 minute until fragrant.
Pour in the water or broth, undrained diced tomatoes with chilies, and the dry pasta. Stir everything together.
Bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 10 to 12 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
Remove the pot from the heat. Stir in the milk and the shredded cheese until the cheese is completely melted and the sauce is creamy.
Season with salt and pepper to your taste.
Serve immediately with your choice of toppings. This recipe is a great alternative to complex meal planning.
Notes
For a higher protein meal, consider using lean ground turkey or adding an extra half can of rinsed black beans.
If you prefer a casserole style, transfer the mixture to a baking dish, top with more cheese, and bake at 375°F (190°C) for 10 minutes until bubbly.
This recipe is quick enough that you do not need to look into meal delivery companies for a fast dinner solution.