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Preheat your oven to 375°F (190°C).
Cook the pasta in salted boiling water until al dente. Drain and set aside.
In a large skillet, brown the ground beef over medium-high heat. Add the diced onion and garlic and cook until softened.
Stir in the enchilada sauce, Rotel, chili powder, cumin, smoked paprika, bouillon, and all-purpose seasoning. Simmer for 5 minutes.
Reduce heat and stir in the sour cream. Add cooked pasta and mix well to coat everything evenly.
Fold in half the cheese. Transfer the mixture to a greased baking dish.
Top with the remaining cheese and bake for 15–20 minutes, until bubbly and golden.
Garnish with fresh cilantro or sliced green onions before serving.
Serving and storage tips:
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