Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess grease.

Add the diced onion, green bell pepper, and minced garlic to the skillet. Sauté for 3–4 minutes until softened and fragrant.

Season the mixture with salt, black pepper, smoked paprika, onion powder, and chili powder. Stir and cook for another minute to let the spices bloom.

In a large bowl, combine cream of mushroom soup, cream of chicken soup, and sour cream. Mix until smooth.

Add the cooked beef mixture, rice or macaroni, corn, peas, and 1 cup of shredded cheddar cheese. Stir until everything is evenly coated in the creamy mixture.

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

Spread the beef mixture evenly into the dish. Top with remaining cheddar and Monterey Jack cheeses.

Melt the butter and mix with breadcrumbs or crushed crackers. Sprinkle evenly over the cheese layer.

Bake uncovered for 30–35 minutes, or until the top is golden and bubbly.

Remove from the oven and let it rest for 10 minutes before serving. Garnish with fresh parsley or green onions.