Preheat the oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground beef, diced onion, and minced garlic until the beef is browned and the onion is softened, about 7-8 minutes. Drain excess fat.
Add the black beans, corn, diced tomatoes with green chilies (including liquid), tomato sauce, chili powder, cumin, smoked paprika, oregano, salt, and black pepper to the skillet. Stir well to combine.
Simmer the mixture for 10 minutes, stirring occasionally, until heated through and slightly thickened.
In a 9×9-inch baking dish, spread a thin layer of the beef mixture on the bottom.
Layer half of the tortilla strips evenly over the beef mixture.
Sprinkle one cup of shredded Mexican blend cheese over the tortillas.
Repeat with the remaining beef mixture, tortilla strips, and cheese.
Cover the casserole with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it rest for 5 minutes.
Sprinkle chopped fresh cilantro on top before serving.