Cheesy Mexican Taco Pasta

Bring a large pot of salted water to a boil and cook the pasta until al dente, according to the package directions. Reserve about ½ cup of the pasta water, then drain and set the pasta aside.
10 oz bow tie pasta
Meanwhile, heat the olive oil in a large, deep skillet over medium-high heat. Add the onion, red bell pepper and yellow bell pepper and cook for 5 minutes, stirring often, until softened.
1 tablespoon olive oil
1 medium onion
1 medium red bell pepper
1 medium yellow bell pepper
Stir in the garlic and cook for about 30 seconds.
2 garlic cloves
Add the ground beef, breaking it up with a wooden spoon, and cook for 6-7 minutes, until browned and no longer pink. Drain off any excess fat.
1 lb ground beef
Stir in the taco seasoning and tomato paste and cook for 1 to 2 minutes.
3 tablespoons medium taco seasoning
2 tablespoons tomato paste
Pour in the beef stock, scraping up any browned bits from the bottom of the pan, and let it bubble for a minute.
½ cup beef stock
Add the drained pasta and toss to coat, loosening with a splash of the reserved pasta water if needed.
Reduce the heat to medium-low and stir in the half and half, then add the Mexican cheese blend and stir until melted. Season with salt and pepper to taste and serve hot.
½ cup half and half
1 cup Mexican cheese blend
Salt and freshly ground black pepper to taste