Cook the Beef:
In a large Dutch oven or deep skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain excess fat if needed.

Sauté the Aromatics:
Add the diced onion and cook for 2–3 minutes until soft. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Season It Up:
Mix in chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to evenly coat the meat mixture with the spices.

Add Tomatoes and Liquid:
Pour in the diced tomatoes, tomato sauce, and beef broth. Stir to combine.

Cook the Pasta:
Stir in the uncooked elbow macaroni and optional black beans. Bring to a simmer, then reduce heat to low. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender.

Melt the Cheese:
Turn off the heat and stir in the shredded cheddar and mozzarella cheeses until fully melted and creamy.

Serve and Garnish:
Spoon into bowls and top with your favorite garnishes like sour cream, chopped cilantro, or jalapeños