Saute Onion and Garlic: In a large skillet over medium heat, add the oil, diced onion, and minced garlic and cook for about 3-4 minutes until softened.
1 tablespoon avocado oil, ½ large white onion, chopped, 3 garlic cloves, minced
Add Beef: Increase the heat to medium-high and add the ground beef to the skillet. Cook until browned, breaking it apart as it begins to cook, about 5-7 minutes. Drain any excess fat if needed, I used 93% lean so I didn't need to, but if you only have 80% you may want to.
1 lb ground beef
Season: Stir in the taco seasoning, mixing well to coat the beef evenly.
¼ cup taco seasoning
Pour in the diced tomatoes with green chiles (including the juices).
1 can diced tomatoes with green chiles
Add the pasta to the skillet, stirring to combine. Add the water and broth, stir to combine. Cook according to the package instructions, usually around 7-10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
8 ounces chickpea pasta, 1 cup water, 2 cups beef broth
Add Cheese and Sour Cream: Once the pasta is cooked, reduce the heat to low. Stir in the Mexican shredded cheese and sour cream until melted and creamy. Taste and adjust seasoning with salt and pepper as needed.
1 cup shredded Mexican Cheese, ½ cup sour cream
Serve: Spoon the taco pasta into bowls and garnish with optional toppings like chopped cilantro, green onions, jalapeños, or avocado if desired.