Add the olive oil, diced onion, and minced garlic to a deep skillet or wide-bottomed pot. Sauté over medium heat until the onions are soft.

Add the ground beef and taco seasoning and continue to cook and stir until the ground beef is cooked through.

Add the diced tomatoes and diced green chiles, with their juices, and stir to combine.

Add the pasta and beef broth and stir to combine. It's okay if the pasta is not fully submerged under the broth.

Place a lid on the pot and turn the heat up to medium-high. Allow the broth to come to a full boil, then stir the pasta, replace the lid, and reduce the heat to medium-low.

Let the pasta simmer, stirring every few minutes and always replacing the lid, for about 10 minutes or until the pasta is tender. There should still be some thick, saucy liquid left in the pot.

Stir in the shredded cheddar cheese until melted into the sauce. Top with sliced green onions and serve.