Heat a large skillet over medium heat. Once heated, add ground beef and cook thoroughly, breaking into small pieces with a spoon. When cooked fully, remove from skillet and on a plate lined with a paper towel. With another paper towel, wipe out most of the oil, leaving just a small amount.
To the same, heated skillet add the onion and pepper. Cooked until soft, about 5 minutes.
Meanwhile, preheat oven to 375 °F.
Reduce heat in skillet to medium low. Add the cook beef back to the skillet. Then, add the crushed tomatoes, kidney beans, corn, tomato paste, oregano, chili powder, garlic powder, onion powder, and salt. Stir to combine and let simmer for 5 minutes. Turn off the burner after simmering.
Prep a 9 x 13 baking pan by spraying with nonstick cooking spray. Then spoon a small amount of the beef mixture to thinly coat the bottom of the pan.
Cut tortillas in half and layer about 4 ½ of them over the mixture to cover the bottom.
Spoon the rest of the beef mixture on top of the tortilla layer. Then layer the rest of the tortillas on top.
In a separate bowl, mix the cottage cheese, eggs, pepper and shredded cheese together until well blended. Spoon this on top of the tortillas.
Bake for 30 minutes. Remove from oven and let cool about 8-10 minutes.
Cut in pieces, dish out, and sprinkle desired toppings on top. Enjoy!