Cook the pasta according to package instructions until just al dente. Drain and set aside. Remember, the pasta will absorb more sauce overnight and during the final baking, so it’s better to undercook it slightly.

In a large skillet over medium heat, cook the ground beef and diced onion until the meat is no longer pink and the onion is soft. Drain any excess fat. Add the minced garlic and cook for another minute.

Stir in the taco seasoning, tomato sauce, diced tomatoes with green chilies, black beans, and corn. Mix well and bring to a simmer for about 5 minutes.

Add the cooked pasta to the beef mixture along with the chicken broth or water. Stir until everything is well combined.

Spread half of the pasta mixture into a greased 9x13 inch baking dish. Sprinkle with half of the cheddar and Monterey Jack cheeses. Repeat with the remaining pasta mixture and cheeses.

Cover the baking dish with aluminum foil or plastic wrap and refrigerate overnight. This step allows the pasta to soak up the flavors.

Preheat your oven to 350°F (175°C). Remove the covering and bake the pasta for about 25-30 minutes, or until hot and bubbly.

Serve the taco pasta hot, garnished with your choice of toppings like sour cream, diced avocado, chopped cilantro, sliced olives, or green onions.