Heat the olive oil in a large stockpot over medium-high heat. Add the ground beef and sauté, breaking it up with a wooden spoon as it cooks, for 3 minutes. Add the onion, bell pepper, garlic and continue sautéing for 5 minutes, stirring occasionally, until the beef is browned and the veggies are softened. Stir in the tomato paste until it is evenly combined.

Add the beef stock, 1 cup water, pasta, chili powder, cumin, salt, oregano and stir to combine. Continue cooking until the broth reaches a simmer. Reduce heat to medium, or whatever temperature is needed to maintain a simmer. Continue cooking for 10 minutes or until the pasta is *just* al dente, stirring the pasta frequently so that it does not accidentally burn on the bottom. If you find that you need more liquid to finish cooking the pasta, just stir in ⅓ cup of additional water whenever needed. (The pasta should be saucy but not overly-soupy once it reaches al dente. Remember that the sauce will thicken up considerably once the cheese is added!)

Stir in the shredded cheese until combined. Taste and season with additional salt if needed.

Serve immediately, topped with your desired toppings, and enjoy!