Preheat the oven to 350 F. In a medium-sized Dutch oven or large skillet, cook the ground beef with the onion, garlic, and green bell pepper until there is no pink left in the beef.

Add the can of refried beans, the diced tomatoes with green chilies, a pack of taco seasoning, salt, and pepper to taste. Cook for about 5 minutes until everything is well blended and heated through.

In a small bowl, whisk together the cream of chicken soup and sour cream. Spread half this mixture in the bottom of a 9 x 13-inch casserole dish.

Place three tortillas in one layer on top of the soup mixture. You may have to overlap them and cut one tortilla to fit the little spaces in between.

Place half of the meat mixture on top of the corn tortillas

Spoon the remaining soup mixture on top of the meat.

Sprinkle half of the shredded cheese on the soup mixture.

Repeat the tortilla and meat layers and finish with another layer of cheese. Bake for 20 minutes or until the cheese is melted and bubbly.