Preheat oven to 350°F.
Wash and core bell pepper. Dice it.
Peel and dice the onions and garlic.
Heat enough oil in a large skillet and sauté the onions and garlic until translucent. Add the ground beef and cook until crumbly and browned. Season with salt and pepper to taste.
Meanwhile, drain the kidney beans and corn.
Stir in the tomato paste, corn, and beans to the ground beef and continue to cook for about 5 minutes.
Add the diced tomatoes, sour cream, cream cheese, and spices. Simmer for about 10 minutes. Season with salt and pepper to taste.
Pour some of the ground beef mixture into a baking dish and cover with 2 wheat tortillas. Spread some more of the mixture on top, then add more tortillas, and repeat until everything is used up and the baking dish is full. The top layer should be the ground beef mixture.
Sprinkle the shredded cheese on top and bake for about 20 minutes, or until the cheese is golden brown and melted.
