Preheat oven to 400°F and heat oil in a large skillet over medium heat.
Add onion and cook until soft, about 5 minutes. Add in garlic, jalapeno and bell pepper and cook for another 2 minutes to soften.
Stir in tomato paste, adobe chili, chili powder, cumin, salt & pepper and cook for 2 minutes - stirring frequently to coat the vegetables.
Add tomato sauce, beans, stock and pasta and bring the mixture to a boil. Reduce heat to low and cook for 10 minutes (until the pasta is al dente - just below cooked)
Stir in half of the cheddar cheese, mixing well. Top the pasta with cut tortilla strips and remaining cheese.
Bake for 20 minutes, or until top is golden. Allow to cool 5 minutes before serving.