Bring a large pot of salted water to a boil. Add the rotini and cook according to package instructions, about 8-10 minutes until al dente. Drain and set aside.

In a large pot over medium-high heat, cook the ground beef until browned and no longer pink, approximately 5-7 minutes. Drain excess fat.

Return the beef to the pot, add taco seasoning and 1 cup of water. Stir well and cook for about 3-4 minutes until liquid reduces slightly.

Add the cooked pasta and salsa to the beef mixture. Stir well and allow to meld for 2-3 minutes over low heat.

Fold in 1.5 cups of shredded Mexican cheese, stirring continuously over low heat until melted. Sprinkle remaining cheese on top before serving.