Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions until al dente. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over high heat. Add garlic and onion, and cook for 3 minutes stirring frequently to prevent the garlic from burning.
Add beef to the skillet and cook, breaking up the meat as you go, until browned. Add the taco seasoning and mix to coat the beef.
Add the black beans and crushed tomato to the skillet. Mix and simmer for 3 minutes.
Pour the cooked pasta into a 9-inch x 13-inch baking dish. Stir in the beef mixture and half of the cheese until evenly combined. Then top with the remaining cheese.
Bake for 20-25 minutes or until the cheese is golden and bubbly. Remove from the oven. Sprinkle with chopped cilantro or parsley for garnish before serving warm.
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Notes
If you don't want to stir the pasta together in the baking dish, you can return the cooked macaroni to the same pot it was cooked in. Then pour in the beef mixture and half of the cheese and stir that all together. Pour the pasta into the baking dish, spread it into an even layer, and top with the rest of the cheese.