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 5 more minutes or until cheese is melted and bubbly.