Heat a large skillet or deep sauté pan over medium-high heat. Add the ground beef and cook until no longer pink, breaking it apart with a spoon as it cooks. Drain excess grease if needed.
Stir in taco seasoning and let it cook with the beef for 1–2 minutes to combine the spices.
Mix in the corn, black beans, and Rotel. Stir to combine.
Pour in the beef broth and add the pasta shells. Stir well, making sure pasta is submerged. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
Once the pasta is cooked, sprinkle cheddar cheese evenly over the top. Cover and let sit for 2–3 minutes until the cheese melts.
Top with sliced green onions before serving.
Video
Notes
Crazy Busy Mama Tip
When cooking ground beef, I always drain the grease – but sometimes there’s still just a little too much hanging around. My quick hack? Take a couple of paper towels, fold them up, and use your tongs to carefully press them into the skillet after draining. The towels soak up the extra grease in seconds! Less grease = lighter, tastier skillet dinner.Simple tip, but it makes a big difference – and I know my fellow busy mamas love anything that makes life in the kitchen a little easier.