In a large skillet over medium heat, add 1 pound of ground beef, breaking it apart as it cooks. Sauté for about 5–7 minutes until browned. Drain excess grease and transfer to the slow cooker.

In the slow cooker, add the browned ground beef, taco seasoning, diced tomatoes, tomato sauce, and beef broth. Stir thoroughly to mix.

Cover the slow cooker and cook on low for 3-4 hours, stirring occasionally to prevent sticking.

About 15 minutes before serving, stir in 8 ounces of uncooked pasta. Cook on low until the pasta is tender.

Once the pasta is fully cooked, stir in 1 cup of shredded cheddar cheese until melted and creamy. Add sour cream if desired.

Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped cilantro before serving.