Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish generously with cooking spray or olive oil.

Heat olive oil in a large skillet over medium-high heat. Add the ground meat and cook until browned, breaking it apart with a wooden spoon.

Stir in minced garlic, bell pepper, and taco seasoning. Cook for another 2-3 minutes until fragrant. Then, add black beans and corn. Mix everything thoroughly and remove from heat.

Combine salsa and enchilada sauce in a medium bowl. Set aside a half cup of this mixture for the final layer.

Spread one-third of the sauce mixture on the bottom of your prepared dish. Arrange 4 tortillas over the sauce, overlapping slightly.

Add half of the meat and bean mixture over the tortillas. Sprinkle with 1 cup of shredded cheese. Repeat with another layer of tortillas, remaining meat mixture, and another cup of cheese.

Top with the final 4 tortillas. Pour the reserved sauce over the top and spread evenly. Finish by sprinkling the remaining cheese across the surface.

Cover the casserole with aluminum foil. Bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes until the cheese bubbles and turns golden brown.

Let the casserole rest for 10 minutes before serving. Garnish with fresh cilantro.