Sauté the diced onion and minced garlic in a large pot over medium heat for about 3-4 minutes, until fragrant and translucent.

Brown the ground beef (or turkey) by adding it to the pot, breaking it apart with a spoon. Cook until fully browned and no longer pink, roughly 5-7 minutes.

Stir in the taco seasoning, ensuring every bit of meat is coated. Let it cook for an additional minute.

Pour in the uncooked pasta and broth, stirring well to combine. Bring to a boil, then reduce heat to low and cover the pot. Cook for about 10-12 minutes until pasta is al dente.

Mix in the cream cheese and shredded cheddar until melted and creamy.

Garnish with fresh cilantro or green onions before serving.