In a large skillet over medium heat, add the lean ground beef. Cook until browned, breaking it apart with a wooden spoon as it cooks. This should take about 5-7 minutes.
Once the beef is browned, add the diced yellow onion and minced garlic to the skillet. Sauté for another 3-4 minutes until the onions become translucent and fragrant.
Pour in the beef broth, and add the can of Original Rotel and green chiles. Sprinkle in the taco seasoning and stir to combine. Let this mixture come to a gentle simmer.
Once simmering, add the dry cavatappi. Stir well to ensure the pasta is submerged in the liquid. Cover and let it cook for about 10-12 minutes, or until the pasta is tender and has absorbed most of the liquid.
Once the pasta is cooked, remove the skillet from heat. Stir in the shredded cheddar and Pepper Jack cheeses until melted and creamy. Season with salt and pepper to taste.
Top your Tex-Mex Taco Pasta with sliced jalapenos and freshly minced cilantro for that extra burst of flavor. Serve hot and enjoy!
