Heat a large skillet over medium-high heat and add the ground beef. Cook for 5-7 minutes, breaking it into small crumbles until no pink remains and golden-brown bits form. Drain excess fat.

Add the diced onion, bell pepper, and minced garlic to the beef. Cook for 3-4 minutes until the vegetables soften and the onions turn translucent.

Sprinkle in the chili powder, cumin, paprika, salt, and black pepper. Stir for about 1 minute to toast the spices.

Add the beans, diced tomatoes with their juice, dry elbow macaroni, and water. Stir until the pasta is mostly submerged. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, stirring every 3-4 minutes. If thick, add water 1/4 cup at a time.

Remove from heat and stir in the shredded cheddar cheese until melted. Top with dollops of Greek yogurt or sour cream and serve hot.