Prep the tortillas and veggies. Stack the corn tortillas and cut them into 1-inch strips. Dice the onion and bell pepper, and mince the garlic. Rinse and drain the beans.

Brown the beef. Heat a large, deep skillet over medium-high. Add the olive oil and ground beef. Cook, breaking it up with a spoon, until browned and mostly cooked through, about 5–6 minutes. Drain excess fat if needed.

Add aromatics. Stir in the onion, bell pepper, and a pinch of salt. Cook until softened, 3–4 minutes. Add the garlic and cook 30 seconds, until fragrant.

Season it right. Sprinkle in the chili powder, cumin, smoked paprika, oregano, and a few grinds of black pepper. Stir to coat the beef and veggies so the spices bloom.

Build the sauce base. Pour in the enchilada sauce and tomato sauce. Stir to combine and bring to a gentle simmer. Taste and adjust salt if needed.

Fold in the beans and corn. Add the black beans and corn. Simmer 2–3 minutes to heat through.

Add the tortilla strips. Gently fold in the tortilla strips so they’re coated in sauce. Spread the mixture evenly in the skillet. Reduce heat to medium-low and let it simmer 3–4 minutes, stirring once or twice, until the tortillas soften but still hold their shape. If the skillet looks dry, add a splash of water or extra sauce.

Cheese time. Sprinkle the shredded cheese evenly over the top. Cover the skillet with a lid and cook 2–3 minutes, until the cheese melts. If your skillet is oven-safe, you can broil for 1–2 minutes instead for golden, bubbly cheese. Watch closely.

Finish with freshness. Squeeze the juice of half a lime over the skillet and scatter chopped cilantro on top. Add sliced jalapeños or green onions if you like a little kick.

Serve. Spoon into bowls and top with sour cream, avocado, or pickled onions. A quick side of shredded lettuce or a simple tomato-cucumber salad balances the richness.