Preheat your oven to 350°F (175°C).

In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

In a large skillet over medium heat, add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat.

Stir in the chopped onion and garlic to the skillet with the meat. Cook for about 3-5 minutes, until the onion becomes translucent.

Add the black beans, corn, diced tomatoes, taco seasoning, cooked pasta, and salsa to the skillet. Stir everything together until well combined.

Pour the mixture into a 9x13-inch baking dish. Spread it out evenly.

Sprinkle the shredded cheddar cheese all over the top of the casserole.

Place the baking dish in the preheated oven and bake for 20-25 minutes, until the cheese is melted and bubbly.

Remove from the oven and let it cool slightly. Top with sour cream and fresh cilantro before serving.