One-Skillet Beef Enchilada Casserole

Peel and finely chop 1 medium yellow onion. Wash, core, and chop 1 medium green bell pepper. Drain and rinse 15 oz canned black beans and 8 oz canned sweet corn.

Heat 1 tbsp olive oil in a large cast-iron skillet over medium-high heat. Add the chopped onion and green bell pepper, sautéing for 3 minutes until softened.

Add 2 lb raw ground beef to the skillet. Cook, breaking it up with a wooden spoon, for 6 to 8 minutes until the beef is completely browned and cooked through. Season with 1 tsp salt and 1/2 tsp black pepper.

Carefully drain any excess liquid or fat from the skillet. Measure out exactly half of the cooked beef and vegetable mixture (approximately 1 lb of beef plus half the vegetables), place it into an airtight container, let it cool slightly, and store it in the refrigerator for Day 4's meal.

To the remaining half of the beef mixture in the skillet, reduce the heat to medium. Stir in 1 tbsp chili powder, 1 tsp ground cumin, 15 oz drained black beans, 8 oz drained sweet corn, and 14.5 oz canned diced tomatoes with their juices. Simmer for 8 minutes, stirring occasionally, until the liquid has slightly reduced and the flavors are well combined.

Gently fold 1 cup of corn tortilla chips into the beef and bean mixture. Top the casserole with the remaining 1 cup of corn tortilla chips, then sprinkle 1 cup of shredded Cheddar cheese evenly over the top.

Cover the skillet with a lid or aluminum foil and let it sit over low heat for 3 minutes until the cheese is completely melted and bubbly. Serve warm.