Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil and cook spaghetti until al dente, according to package instructions.
2. Drain and set aside.

Step 2: Cook the Meat Mixture

1. In a large skillet over medium heat, cook ground beef and onion until beef is browned (about 5-7 minutes). Drain excess grease if needed.
2. Stir in garlic, taco seasoning, cumin, smoked paprika, and salt. Cook for another 30 seconds until fragrant.
3. Add Rotel, tomato sauce, and salsa, stirring to combine. Simmer for 5 minutes.

Step 3: Assemble the Casserole

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix the cooked spaghetti with sour cream and half of the shredded cheese.
3. Spread half of the spaghetti mixture into a greased 9×13-inch baking dish.
4. Layer with half of the beef mixture, then repeat the layers.
5. Sprinkle the remaining shredded cheese evenly over the top.

Step 4: Bake & Serve

1. Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
2. Let cool for 5 minutes before serving.
3. Garnish with fresh cilantro and any desired toppings.