1. Heat a large pot or deep skillet over medium-high heat.
2. Add chopped onion and minced garlic, cooking until softened.
3. Add ground beef and cook until browned, breaking it apart as it cooks.
4. Drain excess grease if necessary.
5. Stir in taco seasoning and mix well with the beef.
6. Add salsa, canned diced tomatoes, tomato sauce, and beef broth, stirring to combine.
7. Pour in uncooked pasta and mix, ensuring it is submerged in the liquid.
8. Bring the mixture to a boil, then reduce heat to a simmer.
9. Cover the pot and cook for about 12-15 minutes, stirring occasionally, until pasta is tender.
10. Stir in drained black beans and corn, allowing them to heat through.
11. Sprinkle shredded cheese over the mixture and let it melt.
12. Remove from heat and let it sit for a couple of minutes to thicken.
13. Serve hot, garnished with sour cream, cilantro, or crushed tortilla chips if desired.
14. Store leftovers in an airtight container in the refrigerator for 3-4 days.