Begin by heating a large skillet or pot over medium-high heat. Add ground beef and cook for about 5–7 minutes, breaking it apart until browned and no longer pink.

Stir in chopped onion and sauté for 2–3 minutes until softened. Then, add minced garlic and cook for an additional 30 seconds.

Mix in tomato paste and taco seasoning, stirring well to coat the beef. Cook for about 1 minute.

Pour in diced tomatoes and beef broth, then add uncooked rotini pasta. Stir and bring to a boil.

Once boiling, reduce heat to medium-low and cover. Simmer for 12–15 minutes until pasta is tender.

Turn off heat and stir in shredded cheddar cheese until melted and creamy.

Adjust seasoning if needed and garnish with cilantro or parsley before serving.