1-First Step: Bring a large pot of salted water to a boil. Add the 1/2 pound large shells pasta and cook according to package instructions until al dente (usually 8-10 minutes). Drain the pasta in a colander and set aside. Timing note: drain immediately to avoid overcooking when you mix later.

2-Second Step: While the pasta cooks, heat a medium pan over medium-high heat. Add 1 pound ground beef and brown, breaking it apart with a spoon. Cook until there is no pink, about 6-8 minutes depending on your stove. Drain off excess fat to keep the final dish from being greasy; a good tip is to tilt the pan and spoon out the fat, or use a mesh strainer.

3-Third Step: Return the pan with the browned beef to medium heat. Sprinkle in 2 tablespoons taco seasoning (or one packet). Add 3/4 cup water and stir to combine. Let the mixture simmer until the water has mostly evaporated, about 3-4 minutes. This allows the seasoning to cling to the meat so each bite tastes like taco filling.

4-Fourth Step: Transfer the drained pasta back into the now-empty pot or into the 12-inch cast-iron skillet if you prefer to finish in one vessel. Pour in 1 cup jarred salsa and stir to combine with the pasta; the salsa acts as a quick sauce and keeps the pasta saucy without extra dairy.

5-Fifth Step: Add the seasoned beef to the pot with the pasta and salsa. Stir everything until evenly distributed. At this point, the dish is close to done and smelling fantastic.

6-Final Step: Remove the pot from heat and sprinkle 1 cup shredded cheddar cheese over the pasta and beef. Stir until the cheese melts and coats the pasta. Serve immediately, optionally topped with crunchy tortilla chips, extra shredded cheese, sour cream, or fresh tomatoes.