"raid the pantry" shells-n-cheese taco casserole

Ingredients

• 1 1/3 lbs. - hamburger, can sub shredded rotisserie chicken if preferred
• 1/4 tsp. - each: salt & pepper, or to taste
• 1/4 tsp. - each: garlic powder, chili powder and cumin
• 1/2 - of an onion, chopped
• 1 - (1 1/4 oz.) packet taco seasoning mix, or homemade
• 1/3 cup - picante sauce
• 2/3 cup - water
• 1 - (14 1/2 oz.) can delmonte original stewed tomatoes with the juice
• 1 (12 oz.) - box velveeta shells & cheese
• 3 cups - sargento shredded 4-cheese mexican blend cheese, can sub sharp cheddar
• - paprika
• 1/2 tsp. - oregano
• TOPPINGS OF CHOICE:
• - shredded lettuce
• - chopped fresh tomato
• - sour cream
• - guacamole
• - sliced or chopped black olives
• - jalapeno rings
• - finely sliced green onion
• - additional shredded cheese
• - hot sauce