Heat a large skillet over medium-high heat. Add the ground beef, breaking it up as it cooks for about 5-7 minutes until browned. Drain excess grease.

In the same skillet, add diced onion and minced garlic, sauté for 3-4 minutes until onion is translucent.

Sprinkle taco seasoning over the vegetables, cooking for 1-2 minutes to release aromas.

Pour in the broth and mix in tomato paste or salsa, scraping the skillet. Bring to a boil and let bubble for a minute.

Stir in the pasta and bring back to a boil. Cover, reduce heat to low, and simmer for about 12 minutes, stirring occasionally.

Reduce heat further and stir in the queso until melted. Add milk if the sauce is too thick.

Mix in shredded cheese until melted. Adjust seasoning if necessary.

Spoon pasta into bowls. Top with cilantro, avocado, jalapeños, and tortilla chips.