Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.

1. Cook the ground beef: In a large skillet, heat the olive oil over medium heat. Add the ground beef, breaking it apart with a spoon as it cooks. Brown the beef for about 6-8 minutes until fully cooked, and drain any excess fat.
2. Sauté the onions and garlic: Add the diced onion to the skillet with the ground beef and cook for 3-4 minutes until softened. Add the minced garlic, garlic powder, onion powder, smoked paprika, salt, and pepper, and cook for another 30 seconds, until fragrant.
3. Add the tomatoes and broth: Stir in the diced tomatoes and beef broth, bringing the mixture to a simmer. Let it simmer for 5-7 minutes, allowing the flavors to combine and the sauce to thicken slightly.
4. Combine the pasta: Add the cooked pasta to the skillet, stirring to combine with the beef and sauce mixture.
5. Add the creaminess: Stir in the sour cream and half of the shredded cheese, letting it melt into the mixture for a creamy, cheesy texture.
6. Top with cheese: Sprinkle the remaining cheese over the top and let it melt for 2-3 minutes, until bubbly and golden.
7. Serve: Garnish with fresh cilantro and any additional toppings you like, such as diced avocado, salsa, or jalapeños. Serve immediately.