In a large pot over medium heat, add the olive oil. Add meat and ½ teaspoon salt and cook, breaking up into bite-sized chunks as it cooks, until mostly cooked through, about 3 minutes. Stir in the garlic and spices and cook for a minute or so, stirring often.
Add veggies, beans, tomatoes, water, pasta, and remaining 1 teaspoon salt. Use your spoon (or scissors!) to break the tomatoes open to release all of their juices and break into smaller chunks. Then stir everything together and try to submerge the noodles in the liquid (it’s okay if a few are poking out a little).
Cover with a lid and increase the heat to high to bring to a rapid simmer, then reduce the heat to medium to maintain a rapid simmer and cook, covered, for 15-20 minutes (depends on pasta cooking time) or until the pasta is cooked to your liking, stirring halfway through, scraping any bits stuck to the bottom, and making sure to submerge the pasta back into the liquid.
Remove the lid and simmer for another minute or two until the liquid is saucy but not soupy, stirring often to make sure nothing is sticking to the bottom. The pasta will continue to soak up liquid and thicken as it sits, so you definitely want it saucy.
Serve topped with plenty of cheese, cilantro, and pickled radish (if you’d like). You could also top with other favorite taco toppings (avocado, sour cream, pickled onions, etc…).