Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices.
Add diced tomatoes, tomato sauce, black beans, and corn to the beef mixture. Stir well to combine and cook for 5 minutes to heat through and let flavors meld.
In a 9×9 inch casserole dish, spread a thin layer of the beef mixture on the bottom.
Layer half of the tortilla strips evenly over the beef mixture.
Spread half of the remaining beef mixture over the tortillas.
Sprinkle half of the shredded cheddar and Monterey Jack cheeses over the beef layer.
Repeat layering with the remaining tortilla strips, beef mixture, and cheeses.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Remove from oven and let the casserole rest for 5 minutes before serving.
Garnish with chopped fresh cilantro before serving.