In a large skillet, heat over medium heat and add the ground beef, seasoning it with salt, pepper, chili powder, and cumin. Cook for 5-7 minutes until browned and no longer pink. Set aside.

In the same skillet, sauté the diced onion, green bell pepper, and red bell pepper for about 5 minutes until softened. Add minced garlic and cook for another 30 seconds.

Return the cooked ground beef to the skillet, mix well with the sautéed vegetables, and add corn tortilla strips and enchilada sauce. Cook for 2-3 minutes until warmed through.

Sprinkle cheddar cheese and Monterey Jack cheese over the mixture, reduce heat to low, cover, and cook for 5-7 minutes until cheese is melted.

Remove from heat and garnish with fresh cilantro. Serve immediately.