Caçarola de Tacos

Position a rack in the center of the oven and preheat to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish. Dice the onion, mince the garlic, and toss the cheddar and Monterey Jack together in one bowl so they melt evenly.

Warm the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the ground beef, breaking it apart, and cook until no pink remains, 6 to 8 minutes. Tilt the pan and spoon off all but a thin film of the rendered fat.

Stir in the garlic, tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper; cook 1 minute until fragrant. Pour in the beef broth, then add the black beans and corn. Simmer, stirring, until the mixture is thick and scoopable, about 5 minutes. Taste and adjust the salt.

Spread about 1/2 cup of the enchilada sauce across the bottom of the dish. Arrange half the halved tortillas in an overlapping layer. Spoon over half the beef mixture, drizzle with a third of the remaining sauce, and scatter with a third of the cheese.

Repeat with the remaining tortillas, the rest of the beef, another third of the sauce, and another third of the cheese. Press gently with the back of a spoon to compact the layers.

Pour the last of the enchilada sauce over the top and finish with the remaining cheese. Cover the dish snugly with foil, tenting it slightly so it does not touch the cheese.

Bake covered for 15 minutes, then remove the foil, scatter the crushed tortilla chips over the top, and bake uncovered for 10 more minutes, until the cheese is fully melted and the edges bubble.

Let the casserole rest 10 minutes so the layers set. Finish with diced tomato, green onions, cilantro, pickled jalapenos, and dollops of sour cream, then cut into squares and serve.