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1. Preheat the oven to 350°F (175°C).
2. In a large skillet, brown the ground beef over medium heat. Drain excess fat.
3. Add the chopped onions, diced bell peppers, and taco seasoning to the skillet. Cook until the vegetables are soft.
4. Stir in the kidney beans, chili beans, diced tomatoes (with juice), and corn. Mix well and let it simmer for about 5 minutes.
5. In a greased 9×13 inch baking dish, place a layer of flour tortillas on the bottom.
6. Pour half of the beef and bean mixture over the tortillas. Sprinkle half of the shredded cheese on top.
7. Add another layer of tortillas, followed by the remaining beef mixture, and then the last of the cheese.
8. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
9. Let it cool for a few minutes, then serve. Optionally, top with sour cream before serving.
Tip: You can customize this casserole by adding your favorite toppings like jalapeños, olives, or avocado. Enjoy!”
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