In a large pot over medium heat, cook the ground beef, onion, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Break the beef into pieces, cooking for 3-4 minutes or until it’s browned. Drain any excess liquid.
To the pot, add the pasta, minced garlic, diced tomatoes, diced yellow bell pepper, taco seasoning, tomato paste, and broth. Stir well to combine all the ingredients.
Increase the heat to medium-high, and bring the mixture to a boil. Once boiling, cover the pot, and let it simmer for 11-13 minutes or until the pasta reaches the desired level of doneness (al dente).
Add the shredded Cheddar cheese to the pot, and stir until it’s well combined and melted.
Serve warm.
Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.