Dice the bell pepper and onion. If using frozen corn, thaw it in advance.

In a skillet over medium heat, add the leftover taco meat and cook for 5 minutes until heated through.

Add the diced bell pepper, onion, and corn to the skillet. Stir to combine.

Sprinkle in the cumin, chili powder, garlic powder, salt, and black pepper. Cook for an additional 5-7 minutes until the vegetables are tender.

Serve the taco meat mixture in bowls and top with shredded cheese, sour cream, salsa, and fresh cilantro.