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In a large pot, heat the oil over high heat. Add ground beef and allow it to sear, about 1 min per side. Break it apart and cook until it’s browned all the way through.
Once the beef is fully cooked, add all the remaining ingredients except the cheese and cilantro. Stir the mixture and bring it to a simmer. (You should see it bubbling at the edges.) Reduce heat to medium and cover pot with a lid.
Allow the mixture to cook, covered, for 10–12 minutes. Stir a few times to ensure even cooking. The pasta should be cooked to al dente, which means it should still be slightly firm. Don’t worry if the dish is still saucy at this stage; it will continue to thicken.
Keep the pot on the stovetop but turn off the heat. Stir the mixture well and gradually add the shredded cheese, a handful at a time. Continue to stir until the cheese is fully melted and the sauce is absorbed into the pasta. Taste the dish and adjust the seasonings as needed.
If desired, sprinkle finely chopped fresh cilantro over the dish. Serve immediately and enjoy!