1 lb lean ground beef

½ cup onion, finely chopped

¼ cup yellow bell pepper, chopped

2 garlic cloves, minced

1- 16 oz bottle of chunky salsa

1- 16 oz can of refried beans

1- 10 oz can enchilada sauce

½ teaspoon dried cumin

½ teaspoon dried coriander

½ cup sliced black olives

1 teaspoon jalapenos, chopped (optional)

10- 6 inch corn tortillas, sliced in half and divided

2 cups sharp cheddar cheese, shredded and divided

Sliced green onions for garnish

Preheat the oven to 350 F. Heat a large skillet over medium-high heat and cook the ground beef, onion, bell pepper, and garlic until no pink is left on the meat.

Pour in the salsa, enchilada sauce, refried beans, cumin, coriander, black olives, and jalapenos. Bring to a boil, reduce heat, and simmer for 5 minutes.

Line a 9 x 13-inch greased baking dish with half of the corn tortillas.

Spoon half of the meat mixture on top of the tortillas.

Sprinkle one cup of shredded cheese over the meat mixture. Repeat layers and bake, covered, for 20 minutes. Take the foil off and bake for 5 more minutes or until the cheese is melted and bubbly.