Brown the ground beef with the diced onion in a large pot over medium-high heat, then drain the fat. Cook until the beef is browned, then stir in the minced garlic and taco seasoning and cook for 1 minute.

Add the uncooked rotini or penne, diced tomatoes, Rotel tomatoes, beef broth, and water to the pot, then stir to combine and bring to a boil. Boil briefly, then reduce heat, cover, and simmer 12–14 minutes until the pasta is tender and most of the liquid is absorbed.

Stir in the cubed cream cheese until fully melted and the sauce is creamy. Scrape the bottom and sides to ensure smooth melting.

Sprinkle the shredded cheddar cheese over the top, cover the pot, and heat for 1 minute until melted. Let it sit covered for a moment so the cheese fully adheres to the pasta.

Serve the taco pasta hot and top each bowl with sour cream, jalapeños, cilantro, and crushed tortilla chips. Finish right before eating so the chips stay crunchy.