Heat a large skillet over medium heat, adding the ground beef, salt, pepper, chili powder, and cumin. Sauté for 5-7 minutes until browned, then set aside.

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

Return the cooked beef to the skillet, combine with sautéed vegetables, and fold in corn tortilla strips. Pour enchilada sauce over the mixture and stir gently for 2-3 minutes.

Sprinkle cheddar and Monterey Jack cheese over the mixture. Reduce heat to low, cover, and cook for 5-7 minutes until cheese melts and bubbles.

Remove from heat, garnish with fresh cilantro, and serve hot directly from the skillet.