Heat olive oil in a large skillet over medium heat.

Add diced onion and cook for 3–4 minutes until soft.

Stir in minced garlic and cook for 1 minute until fragrant.

Add ground beef and cook while breaking it apart until browned.

Drain excess fat from the skillet if needed.

Add chopped bell pepper and cook for about 3 minutes.

Stir in smoked paprika, cumin, chili powder, salt, and black pepper.

Add diced tomatoes and beef broth and mix well.

Let the mixture simmer for 5–7 minutes until slightly thickened.

Stir in cooked rice if using and mix until combined.

Sprinkle shredded cheese on top and cook until melted.

Garnish with fresh parsley and serve warm.