Heat olive oil in a large skillet over medium heat.

Add ground beef and cook until browned; drain excess grease.

Stir in taco seasoning and cook for 1 minute.

Add uncooked macaroni, beef broth, milk, and diced tomatoes. Stir well.

Bring to a boil, then reduce heat to medium-low.

Cover and simmer for 12–15 minutes, stirring occasionally, until pasta is tender.

Stir in cheddar and Monterey Jack until melted and creamy.

Remove from heat and stir in sour cream. Season with salt and pepper if needed.

Garnish with favorite toppings and serve hot.