Set your oven to 375°F (190°C) so it’s ready to go once your skillet is assembled.

In a large oven-safe skillet (12-inch cast iron works best), cook the ground beef over medium-high heat, breaking it apart with a wooden spoon until fully browned. Drain off any excess grease, transfer the beef to a bowl, and set aside.

In the same skillet, heat the oil over medium heat for about 1 minute. Add the chopped onion and sauté for 2 minutes until just starting to soften. Stir in the garlic and cook for another 1 minute until fragrant.

Return the cooked beef to the skillet. Sprinkle in the salt, black pepper, cumin, chili powder, paprika, cayenne (if using), and water. Stir well so the meat is evenly coated in the spices. Let simmer for 4 minutes to allow flavors to meld.

Mix in the thawed corn, black beans, and enchilada sauce. Stir until fully combined and heated through.

Cut the tortillas into quarters. Gently fold them into the skillet mixture, making sure each piece is coated with the sauce and nestled among the meat and beans.

Sprinkle the Monterey Jack and cheddar evenly over the top.

Transfer the skillet to the oven and bake uncovered for 10–12 minutes, or until the cheese is melted and bubbling.

Scoop into bowls or onto plates and garnish with your favorite toppings like sliced jalapeños, diced avocado, sour cream, chopped cilantro, or extra enchilada sauce.