Place the ground beef and diced onion into the crockpot. Break the meat into chunks so it cooks evenly. Stir occasionally as it browns and the onion softens.

Add the diced tomatoes, drained black beans, corn, and taco seasoning. Pour in the beef broth and stir until combined, scraping any browned bits from the pot.

Add the dry pasta and push the pieces down so they are submerged in the liquid.

Cover and cook on low for 4 to 6 hours. Begin checking the pasta at the 4-hour mark so it becomes tender but not mushy.

When the pasta is tender, turn off the crockpot. Stir in the shredded cheese until it melts into a creamy sauce.

Taste and add salt and pepper as needed. Serve hot.