1. Begin by cooking the pasta according to the package instructions. Once cooked, drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and fully cooked through, about 6-8 minutes. Drain excess fat if necessary.
4. Stir in the taco seasoning mix, ensuring the meat is evenly coated. Cook for an additional 2 minutes to allow the flavors to meld together.
5. Add the canned diced tomatoes, corn, and black beans to the skillet. Stir well to combine, and let the mixture simmer for 5 minutes to thicken slightly.
6. Reduce the heat to low and gently fold in the cooked pasta. Add the shredded cheese and sour cream, stirring until the cheese is melted and the pasta is well coated in the creamy sauce.
7. Season with salt and pepper to taste, then remove from heat.
8. Before serving, sprinkle with freshly chopped cilantro for a burst of color and flavor.

This dish, with its vibrant colors and enticing aroma, always reminds me of the joyful chaos in Mama Lou’s kitchen, where cooking was as much about creating delicious food as it was about creating lasting memories.