Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta and set aside.

Sauté the Aromatics: While the pasta is cooking, heat the olive oil in a large, deep frying pan or casserole dish over a medium-high heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent.

Brown the Mince: Add the lean beef mince to the pan. Break it up with a wooden spoon and cook until it's browned all over. Drain off any excess fat if necessary.

Add Garlic and Spices: Stir in the minced garlic, chilli powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant. This step is crucial for developing the flavour.

Build the Sauce: Pour in the chopped tomatoes and beef stock. Stir everything together, scraping any browned bits from the bottom of the pan. Bring the mixture to a simmer, then reduce the heat to medium-low.

Simmer and Thicken: Let the sauce simmer gently for 10 minutes, uncovered, to allow it to thicken slightly and the flavours to meld. Stir in the drained sweetcorn.

Make it Creamy: Reduce the heat to low. Add the cream cheese to the sauce in dollops. Stir gently until the cream cheese has completely melted and the sauce is smooth and creamy. What works best for me is to let it melt slowly to prevent the sauce from splitting.

Combine Everything: Add the drained pasta to the sauce along with half of the grated Cheddar cheese. Stir until the pasta is well-coated and the cheese is melted. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. You can learn more about why pasta water is so effective in creating a silky sauce in this excellent guide to making perfect pasta sauce.

Serve: Divide the Taco Pasta among bowls. Top with the remaining grated Cheddar and your chosen garnishes like soured cream, fresh coriander, and jalapeños. Serve immediately.