Fill a large pot with water and add 1 tbsp. of olive oil. Place on burner with the heat on high and bring to a boil. At the same time, heat the remaining tbsp. of olive oil in a large skillet.

Once water reaches a boil, add your pasta and cook according to package directions, stirring occasionally. About the same time, add the onions to the skillet and cook, stirring occasionally until translucent.

Add the garlic to the skillet next and cook another minute or so, until fragrant. Then add the ground beef and cook until completely brown. Drain any excess grease, if needed.

About this time, the pasta should be done. Drain the pasta and return to the pot, removed from the heat.

Add the black beans and diced tomatoes to the skillet with the beef. Next stir in the seasonings. Remove from heat and scrape the meat and bean mix into the pot with the pasta. Stir lightly to mix.

Preheat oven to 350°F. Grease an oven proof casserole dish and set aside.

For the queso: In a medium saucepan, melt the butter on medium heat. Once melted, add the flour a little at a time, whisking constantly as you add it to form a roux. Once all flour is added, allow the roux to simmer for 1 minute, whisking constantly.

Increase the heat to medium high and slowly begin to whisk in the broth, adding it slowly. Once all the broth is incorporated, allow to come to a simmer. Let simmer, whisking occasionally for 3-4 minutes, until thickened.

Remove from heat and stir in 1 1/2 cup of the shredded cheese. Once it's all melted in, stir in the salsa.

Stir the queso cheese sauce into the pot with the pasta and meat mix and stir to combine. Pour into the prepared casserole dish and top with the remaining 1 cup of shredded cheese.

Bake for 5 minutes, then set the oven to broil and broil for 3-5 minutes, until the cheese begins to turn golden and bubbly.

Garnish with the chopped cilantro if desired. Refrigerate any leftovers.