Preheat the oven to 375°F.

In a 12 inch or larger oven safe skillet or cast iron skillet, Add the ground beef and break it up using a wooden spoon or heavy-duty spatula while cooking until cooked through. Drain the cooked beef and grease, and set the cooked beef aside.

Add the vegetable oil and warm over medium / medium-high heat for 1 minute. Add the chopped onion to the skillet and cook for 2 minutes. Then add the garlic and cook for an additional minute.

Add the drained cooked ground beef and stir with the onions. Then add the salt, pepper, cumin, chili powder, paprika, cayenne pepper & water. Mix again and simmer for an additional 4 minutes.

Add the corn, black beans, and enchilada sauce, and stir everything together using a spatula or heavy-duty wooden spoon. Turn off the heat.

Cut the tortillas into quarter wedges, then add the tortilla pieces to the enchilada mixture.

Stir gently with a wooden spoon or spatula. All the tortillas should be covered with the meat mixture before topping them with cheese.

Top with the enchilada skillet and Monterey jack and cheddar cheeses.

Place the skillet in the oven for 10 to 15 minutes until the cheese is melted and starting to brown.

Top with sliced black olives, Pico de Gallo, chopped tomatoes, or chopped fresh cilantro if desired.