Preheat oven to 350 degrees F.

Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook, stirring often, for about 2 minutes until softened and translucent.

Add ground beef and cook, crumbling with a spoon, until fully browned with no pink remaining. Drain off any excess grease.

Add chopped red bell pepper and cook for 2 more minutes, stirring often, until slightly softened.

Add chili powder, cumin, garlic powder, oregano, salt, pepper, corn, black beans, and 1 cup of the salsa. Stir to combine and remove the pan from heat.

Spread the remaining 1/2 cup salsa across the bottom of a 13x9-inch baking dish.

Lay 4 corn tortillas in the dish, overlapping as needed to cover the bottom. Spread two-thirds of the beef mixture on top and sprinkle with one-third of the cheese.

Layer the remaining 4 tortillas on top, then add the rest of the beef mixture and top with remaining cheese.

Spray the underside of a piece of foil with cooking spray to prevent sticking. Cover the dish tightly and bake for 25 minutes. Uncover and bake 5 to 10 more minutes until hot, bubbly, and cheese just starts to turn golden at the edges. Rest 5 minutes before serving.