Heat a large pot over medium heat. Add the ground beef, breaking it apart with a wooden spoon. Add the chopped onion and cook for 5 to 8 minutes, until the beef is fully browned and the onion is soft and translucent.

Add the minced garlic and stir for about 1 minute, just until fragrant. Do not let it burn.

Drain the excess fat from the beef using a colander set over a bowl. Return the beef to the pot.

Turn the heat back to medium. Add the flour, salt, paprika, smoked paprika, oregano, cumin, and chili powder. Stir everything together and cook for 1 minute to toast the spices.

Pour in the beef broth, the entire undrained can of Rotel, the tomato sauce, and the drained beans. Stir to combine and turn the heat to high. Bring to a full boil.

Add the dry elbow macaroni. If using Velveeta, chop it roughly and add it now along with the pasta. Stir occasionally and cook for about 8 minutes, until the pasta is al dente and the Velveeta is fully melted and creamy.

If using shredded cheddar, wait until the pasta is al dente, then turn off the heat. Add the cheese and stir until completely melted into the dish.

Taste and adjust salt and pepper as needed. Serve hot with crushed tortilla chips, sour cream, shredded cheddar, chopped onions, and sliced avocado.