Cook pasta in salted boiling water until al dente, then drain.

Brown ground beef in a large skillet over medium-high heat and drain excess fat.

Add onion to the skillet and sauté until softened, about 4 minutes.

Stir in garlic, chili powder, and cumin, cooking for 1 minute.

Pour in enchilada sauce, black beans, corn, green chiles, and broth; bring to a simmer.

Incorporate cooked pasta and 1 cup of cheese, stirring until the cheese melts.

Sprinkle remaining cheese over the top and cover until melted.

Garnish with cilantro and serve warm.