Preheat the oven to 350.

While oven is preheating, mix the cheddar cheese sauce with the salsa and stir to combine. Set aside.

Toss together the diced bell pepper, black beans, corn, and spices. Set aside.

Dip a tortilla in the sauce mixture so both sides are covered. Repeat with 3 more tortillas and lay in the bottom of a 10” cast iron skillet so it covers the bottom entirely. The tortillas will overlap and go slightly up the sides. Top the tortillas with half the veggie mixture and ½ cup of cheese. Spoon about ¼ of the remaining sauce over the cheese. Cover the first layer with 3 more tortillas dipped in the sauce mix. Spoon on remaining veggie mix, covering the tortillas. Sprinkle on a ¼ more cheese and spoon ¼ the remaining sauce on. Top with last 3 tortillas dipped in sauce mix. Pour on the rest of the sauce, evenly distributing it over the top of the tortillas. Top with remaining cheese. Bake for 30 minutes or until the cheese is melted and outer edges of the sauce are bubbly. Serve hot, topping with cilantro and lime if desired.