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.