16 ounces small or medium pasta shells 1 pound ground beef 1 teaspoon chili powder 1 teaspoon cumin 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper optional 4 10-ounce cans medium enchilada sauce 1 1/2 cup shredded cheddar and/or monterey jack cheese 1 teaspoon salt, or to taste avocado, sour cream, tomatoes, cilantro optional toppings

Cook pasta according to package directions, drain and set aside. Saute ground beef in a large skillet, sprinkle with chili powder, cumin, onion powder, garlic powder, and cayenne, continue to cook until beef is browned. Add enchilada sauce to pan, bring to a simmer. Stir in pasta shells and season salt with salt to taste. Stir in half of the cheese until melted. Top with remaining cheese and cover for 2-3 minutes until cheese is melted on top. Add toppings as desired and serve.