Start by bringing 3 cups of water to a boil in a medium-sized pot over high heat.

In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add 4 minced garlic cloves and 2 tablespoons of dried onion flakes. Sauté for about 1-2 minutes until fragrant.

Add 1.5 pounds of ground beef to the Dutch oven and cook for 5-7 minutes, stirring and breaking the meat into smaller clumps.

Stir in a 1.25-ounce packet of taco seasoning and a 24-ounce jar of chunky salsa. Add the boiling water and 0.5 teaspoon of salt, bringing the mixture to a rolling boil.

Once boiling, add 1 pound of penne pasta to the pot, ensuring it's fully submerged in the mixture.

Reduce the heat to medium-low, cover, and let it simmer according to pasta package instructions, generally around 8-10 minutes.

Remove from heat and gently fold in 3 ounces of sliced black olives and 2 cups of shredded cheese.

Garnish with freshly chopped cilantro and serve warm.