Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add onions and sauté for 2-3 minutes until they start to soften.
Add ground beef and cook for 5-6 minutes until no longer pink, breaking up the beef with a spoon as it cooks.
Add taco seasoning (or garlic powder, chili powder, and cumin) to the pan, stir well, and cook for an additional minute.
Add enchilada sauce, broth, and dry pasta. Stir to combine, cover the pan, and bring to a boil.
Reduce to a simmer and cook for 15-20 minutes, stirring occasionally, until pasta is tender and has absorbed most of the cooking liquid. Different pasta brands may have different cook times.
If adding sour cream, cream cheese, or corn, stir in during the last 2 minutes of cook time.
Remove from heat and stir in the cheese. Add any optional mix-ins, garnish as desired, and serve.