Creating this dish is just as fun as eating it! Follow these steps for a seamless cooking experience:

1. In a large pot over medium heat, add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. This should take about 5-7 minutes.
2. Add the diced onion and minced garlic to the beef. Sauté for another 2-3 minutes until the onion becomes translucent and fragrant.
3. Stir in the taco seasoning, ensuring the beef mixture is well-coated.
4. Pour in the diced tomatoes with green chilies and beef broth. Stir to combine.
5. Add the elbow macaroni and corn, stirring them into the mixture. Bring to a simmer.
6. Cover the pot and cook for about 12-15 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
7. Reduce the heat to low, and stir in the shredded cheddar cheese until melted and creamy. Adjust seasoning with salt and pepper to taste.
8. Remove from heat and let it sit for a couple of minutes to thicken. Garnish with chopped cilantro and sliced jalapeños if desired.