In a large skillet brown ground beef, once cooked, drain grease and add taco seasoning and 2/3 c. water. Simmer on medium heat until water is absorbed. Remove from heat and set aside. In a large pot, fill halfway with water and bring to a boil. Cook elbow noodles according to box directions. Once noodles are cooked, strain, put back in the large pot and lower heat to medium low. Immediately add ground beef and stir. Then add chili beans, black beans, tomatoes/salsa, sauce, and spices. Stir until well incorporated. Add your cheese dip to taste (I use about 3/4 of the jar) and stir well. Cook on medium low heat for 10 - 15 minutes stirring frequently, until everything is heated. Serve with a dollop of sour cream and shredded cheddar cheese. Enjoy! *For a spicier dish add 2 tbs. of hot sauce and 1 tsp. of jalapeno salt*