Heat a large skillet over medium-high heat. Add the ground beef, diced onion, and minced garlic.

Cook, breaking the beef apart with a wooden spoon or spatula, until the beef is browned and the onion is softened. Drain any excess grease.

Stir the taco seasoning into the ground beef mixture until evenly combined.

Add the seasoned beef mixture to a 6-quart slow cooker.

Add the diced green bell pepper, chicken broth, tomato sauce, undrained diced tomatoes and green chiles, and frozen fire-roasted corn. Stir until combined.

Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours.

Add the pasta. During the final 30 minutes of cooking, stir the uncooked pasta shells into the slow cooker. Make sure the pasta is mostly submerged in the liquid.

Cover and continue cooking for 20 to 30 minutes, checking and stirring occasionally, until the pasta is al dente. Cooking times can vary between slow cookers, so begin checking the pasta early to prevent it from becoming too soft.

Sprinkle the freshly shredded cheddar cheese over the taco pasta. Gently stir until combined.

Cover and cook for another 5 to 10 minutes, or until the cheese is completely melted and the pasta is hot and creamy.

Spoon the Crockpot Taco Pasta into bowls and top with chopped fresh cilantro. Serve warm with avocado, sour cream, jalapeños, shredded cheese, or lime wedges, if desired.