Tortilla Chip Enchilada Skillet for Any Night

Instructions

1. 1
   Position an oven rack 6 inches from the broiler and set broiler to high.
2. 2
   Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high. Add 1 lb ground beef and cook, breaking it up, until browned, 5 to 6 minutes. Drain excess fat if needed and season lightly with salt.
3. 3
   Add diced onion and red bell pepper. Cook 3 to 4 minutes until softened. Stir in minced garlic, chili powder, cumin, smoked paprika, 1/2 tsp kosher salt, and black pepper. Cook 30 seconds until fragrant.
4. 4
   Pour in 15 oz enchilada sauce and 1/2 cup broth. Stir in black beans and corn. Simmer over medium heat 3 to 4 minutes. Taste and adjust seasoning.
5. 5
   Off the heat, gently fold in 5 cups lightly crushed tortilla chips until coated, leaving some chips on top for crunch.
6. 6
   Sprinkle 1 1/2 cups shredded cheese over the top. Broil 2 to 3 minutes until cheese is melted and bubbly and edges of chips are toasty.
7. 7
   Garnish with sliced green onions, chopped cilantro, and jalapeño. Serve hot with lime wedges, sour cream, avocado, or cotija.