This has all the flavors of enchiladas but this is easier to make as there is no filling and rolling! --- all ingredient amounts can be adjusted to taste and toppings are only optional --- canned enchilada sauce works great or see recipe#168653
In a large skillet brown the ground beef with onion, garlic, green bell pepper and jalapeno (if using) until the beef is no longer pink; drain any fat then return to skillet and add in one can of enchilada sauce, black beans, corn and cumin.
Bring the ground beef mixture to a boil; reduce heat to medium-low and simmer for 20-25 minutes stirring occasionally, then season with salt and lots of black pepper.
Arrange 3 corn tortillas in the bottom of the baking dish, cutting as needed to cover bottom of the dish.
Spread 1/4 cup canned enchilada sauce over the tortillas in the baking dish.
Cover the sauce with 1/3 of the cooked ground beef mixture, then about 1/3 of the shredded cheese.
Repeat the layers twice but omitting the final cheese layer on top.
Drizzle any remaining canned enchilada sauce (from the second can) on top.
Cover with foil and bake in a 350 degree F oven for 25 minutes.
Remove foil and sprinkle with more cheese (any amount desired) then return to oven and bake for another 5 minutes or until the cheese has melted.
Let stand 10-15 minutes before slicing.
Top with sour cream and/or tomatoes, green onions and crushed tortilla chips if desired.