1pintcherry tomatoes diced, plus some for garnish if desired
thinly sliced green onionsfor garnish if desired
In a 12-inch skillet or a 3-quart pot, heat olive oil over medium-high heat and cook the onions until slightly soft; 2 minutes. Add garlic and stir for about 30 seconds before adding the ground beef and 1 tablespoon of taco seasoning. Break up the beef with your spatula. Cook until beef is no longer pink. Drain and return to the pan.
Add water, broth, pasta, diced cherry tomatoes, and another tablespoon of taco seasoning.
Cover the pan and cook over low heat for 15 minutes, stirring twice to keep the pasta from sticking to the bottom of the pan. Remove cover, increase heat to medium and stir pasta until most of the liquid is gone. (Note, if the liquid is already absorbed this step is unnecessary).
Turn off heat and add the shredded cheese, reserving a handful for topping. Stir until cheese is completely melted. Top with remaining cheese and cover the pan, letting it sit for 5 minutes to allow cheese to melt completely.
Divide into bowls, and garnish with diced tomatoes and green onions. Other optional garnishes include cilantro, sour cream, avocado, olives or crushed tortilla chips.