Place a large skillet over medium-high heat and brown the ground beef with the diced onions until the beef is fully cooked and onions are translucent.

Drain any excess grease from the skillet.

Stir in the taco seasoning mix until the beef is evenly coated.

Pour in the beef broth and salsa, then add the uncooked elbow macaroni.

Bring the mixture to a boil, then reduce the heat to low.

Cover the skillet and simmer for 10 to 12 minutes, or until the pasta is tender and most of the liquid has been absorbed.

Fold in the black beans and corn, heating for an additional 2 minutes until warmed through.

Sprinkle the shredded cheese over the top and cover the skillet for 2 minutes or until the cheese is completely melted.

Garnish with fresh cilantro before serving.