Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the rotini and cook according to the package directions, usually around 8-10 minutes, until al dente. Drain and set aside.

In a large skillet or pot, heat a drizzle of oil over medium heat. Add the ground beef, crumbling it as you cook for about 5-7 minutes until browned. Drain excess fat.

Sprinkle taco seasoning over the cooked beef, stirring to coat. Pour in 1 cup of water and simmer for about 3-5 minutes until most of the water evaporates.

Add the drained rotini to the skillet, folding it into the beef mixture. Stir in the salsa until every piece of pasta is coated.

Remove from heat and mix in 1.5 cups of shredded cheese until melted. For extra cheesiness, sprinkle remaining cheese on top and let it sit for a minute.

Spoon the Cheesy Taco Pasta into bowls and serve warm.