1. Gather all ingredients. Dice onion, mince garlic, rinse and drain beans, drain corn, and shred cheeses.

2. In a large Dutch oven or deep skillet over medium-high heat, brown ground beef in olive oil. Drain excess fat, leaving a little in the pan.

3. Reduce heat to medium, add diced onion and cook for 5–7 minutes until softened. Add garlic and cook for 1 minute until fragrant.

4. Add diced tomatoes with green chilies, tomato sauce, taco seasoning, cumin, chili powder, smoked paprika, and cayenne pepper if using. Stir well and simmer for 2–3 minutes.

5. Stir in black beans, corn, beef broth, and water. Bring to a gentle boil.

6. Add elbow macaroni. Stir, then reduce heat to medium-low. Cover and simmer for 10–12 minutes, stirring every couple of minutes, until pasta is al dente and most liquid is absorbed. Add more broth or water if needed.

7. Remove from heat. Gradually stir in shredded Colby Jack and Sharp Cheddar cheese until melted and creamy.

8. Taste and adjust seasoning with salt and black pepper. Let rest uncovered for 5 minutes before serving. Garnish with cilantro, sour cream, green onions, avocado, or crushed tortilla chips if desired.