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Bring a pot of liberally salted water to a boil. Add the pasta, and stir occasionally while you prepare the meat sauce. Drain the pasta once it is al dente (about 1 minute short of packaging directions).
Meanwhile, add the ground beef to a large skillet over medium heat and break it up with a wooden spatula. Add the bell peppers, onion, and jalapeño. Cook until the meat is no longer pink and the vegetables are tender. Tilt the skillet and use a spoon to remove most of the rendered grease. Discard safely.
Stir in the salt (2 tsp), black pepper, chili powder, cumin, oregano, and cayenne. Cook, stirring often, for about 1 to 2 minutes.
Stir in the Ro-tel (undrained), beef stock, and half and half. Bring to a simmer and then stir in the cooked pasta. Stir to combine and let simmer for another minute or so.
Remove from the heat and stir in 1¾ cup of the cheese and the cilantro. Stir until the cheese has melted. Serve at once with extra cheese, cilantro, and pico de gallo for garnish.