Sauté the vegetables and ground beef:
Set a large pot (5 or 6 quarts) on the stove over medium-high heat. Add the olive oil. Once shimmering, add the chopped onion and bell pepper and cook until just softened, about 2 minutes. Add the ground beef and use a wooden spoon to break it up in the pan. Reduce the heat to medium and cook until most of the pink is gone, 3 to 5 minutes. If desired, spoon off some of the grease. For plant-based meat, this will only take 2 to 3 minutes.

Add the seasoning, tomatoes, pasta, and broth:
Add the taco seasoning, paprika, cumin, canned tomatoes, and green chilis, both undrained. Mix until combined. Add the dry pasta and stir to coat. Pour in the beef broth and mix everything once more. Increase the heat to medium-high and bring the mixture to a boil (this takes 3 to 5 minutes).

Simmer the pasta:
Once boiling, reduce the heat to low, cover the pot with a lid, and simmer until the pasta is cooked, 13 to 15 minutes. Stir a few times while simmering to ensure the pasta cooks evenly.

Mix in the cheese, cilantro, and lime:
Turn off the heat and stir in the shredded cheddar cheese until it melts. Mix in chopped cilantro, lime juice, and hot sauce (if using). Taste and add salt as needed. Let it sit for 3 to 5 minutes to thicken before serving topped with scallions, sour cream, and lime, if desired.