Easy Ground Beef Taco Pasta

Bring a large pot of salted water to a boil on the stove. Add the pasta and cook to al dente, according to the directions on the package. Drain the pasta, reserving ¼-½ cup of the pasta water.
Meanwhile, heat the olive oil in a large skillet or Dutch oven on medium-high heat. Add the chopped onion and ground beef. Cook until browned, breaking up with a wooden spoon as it cooks.
Drain the fat from the cooked beef & onions and return it to the pan. Reduce to low medium heat.
Add the canned tomato soup and tomato paste and stir to combine.
Stir in the cheddar cheese and cook until it starts to melt.
Pour in the chicken broth & half & half. Stir to combine.
Finally, add the taco seasoning, stirring gently until fully incorporated, then bring the mixture to a gentle boil.
Reduce the heat to a simmer and allow to cook for 5-10 minutes until the sauce is thickened.
Fold the cooked pasta into the meat & tomato sauce. Add pasta water to thin out the sauce as necessary.
Serve hot, topped with chopped cilantro extra cheese, sour cream, avocado, and sliced jalapeños if desired.