One-Skillet Beef Enchilada Casserole

Preheat your oven to 375°F (190°C).

Prepare the fresh ingredients: Grate 6 oz of the cheddar cheese block using a box grater. Drain and rinse 15 oz of canned black beans. Roughly chop 1/4 cup of fresh cilantro leaves. Cut 8 corn tortillas into 1-inch wide strips.

In a medium bowl, whisk together 15 oz of tomato sauce, 1 tbsp of chili powder, 1 tsp of ground cumin, 1/2 tsp of garlic powder, 1/2 tsp of dried oregano, 1/2 tsp of salt, and 1/4 tsp of black pepper to create a quick enchilada sauce.

Place a large oven-safe skillet over medium heat. Add 1.5 lb of the leftover ground beef mixture with onions and garlic (reserved from Day 1), 15 oz of drained black beans, 1 cup of frozen sweet corn, and half of the prepared enchilada sauce (about 1 cup). Stir well and cook for 5 minutes until the beef is warmed through and the mixture begins to bubble.

Stir the cut corn tortilla pieces directly into the skillet with the beef and bean mixture until they are evenly distributed and coated in the sauce.

Spread the mixture into an even layer in the skillet. Pour the remaining enchilada sauce evenly over the top, then sprinkle 6 oz of shredded cheddar cheese over the entire surface.

Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, until the cheese is completely melted, golden, and bubbling around the edges.

Remove the skillet safely from the oven and let it rest for 5 minutes. Garnish with 1/4 cup of chopped cilantro before slicing and serving.