1 pound lean ground beef 1 tablespoon olive oil 1/2 small yellow onion, grated or finely chopped 2 teaspoon smoked paprika 1 teaspoon cumin 1 tablespoon New Mexico chile powder 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 (14.5 oz) can fire roasted diced tomatoes 1 (15 oz) can black beans, rinsed and drained 1 1/2 cups frozen sweet corn 1 (4 oz) can fire roasted diced green chiles 1 (10 oz) can enchilada sauce (or our homemade enchilada sauce) 12 8” large flour tortillas 8 ounces Pepperjack cheese, shredded 4 ounces Colby Jack cheese, shredded 6 oz can sliced olives, drained 2 scallions, finely chopped 2 tablespoons chopped cilantro

Preheat oven to 425°F. Drizzle olive oil into a large skillet, over medium high heat.

Add beef, onion, paprika, cumin, chili powder, salt and pepper to skillet.

Brown beef for about 5-7 minutes.
Add tomatoes, beans and corn.

Stir to combine.

Allow to cook while you begin preparing the baking pan.

Smooth about 1/3 of the enchilada sauce over the bottom of a 9×13 baking pan.

Lay tortillas on the bottom of the pan, slightly overlapping until pan is covered (about 4 tortillas).

Spoon half of the beef mixture over top of the tortillas, spread evenly.

Layer tortillas on top of beef mixture.

Smooth about 1/3 of the enchilada sauce over the tortillas.

Sprinkle 1/2 of each of the cheeses on top.

Scatter the green chiles over the cheese.

Add the remaining beef mixture.

Spread evenly.