Step 1

In a large, deep skillet with a lid or a dutch oven, heat olive oil over medium-high heat. Once the oil is hot add the meatless crumbles or ground meat of your choice, onion, and red and green bell peppers. Brown the meat, breaking it apart with a spoon, until it is fully cooked through and the onions are translucent, about 8 minutes.

Step 2

Add the garlic, chili powder, cumin, oregano, salt, and pepper and cook just until the garlic is fragrant, about 30 seconds. Add the water, salsa, and pasta.

Step 3

Reduce the heat to medium low, then cover the pan. Let simmer gently, stirring occasionally, just until the pasta is al dente and most of the liquid is absorbed (more liquid will absorb once removed from heat), about 12 to 15 minutes. Check to make sure the pasta isn’t drying out while stirring. If so, stir in water as needed to keep it moist and simmering.

Step 4

Remove the pan from the heat and stir in half of the cheese, then sprinkle the remaining cheese on top. Serve hot with any of your favorite toppings such as sour cream, green onions or cilantro.