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Heat the oil over medium-high heat in a large skillet. Add the beef and onion and cook for 5-7 minutes or until the beef is no longer pink and the onion has softened. Drain any excess grease.
Add the garlic and taco seasoning and cook for 1-2 minutes or until fragrant.
Add the pasta, water, and enchilada sauce and bring to a gentle boil.
Reduce the heat to medium-low, cover, and cook, stirring occasionally, for 10-15 minutes or until the pasta is tender and most of the liquid has been absorbed.
Remove from the heat, stir in the cheese, and serve.