Preheat the oven to 375°F.

In a 12-inch or larger oven-safe or cast iron skillet, cook the ground beef over medium heat, breaking it up with a wooden spoon until browned through. Drain and set aside.

Warm the oil in the same skillet over medium to medium-high heat. Sauté the chopped onion for 2 minutes, then stir in the minced garlic and cook for an additional minute.

Return the drained beef to the skillet and combine with the sautéed onions. Season with salt, pepper, cumin, chili powder, paprika, cayenne (if using), and water. Stir thoroughly and allow the mixture to simmer for 4 minutes.

Incorporate the corn, rinsed black beans, and enchilada sauce into the skillet. Mix until evenly combined, then turn off the heat.

Fold in the tortilla quarters, gently stirring to ensure every piece is coated with the meat mixture.

Sprinkle Monterey Jack and cheddar cheeses evenly over the top.

Transfer the skillet to the oven and bake for 10 to 15 minutes, or until the cheese is fully melted and lightly browned.

Garnish with optional toppings such as sliced black olives, chopped tomatoes, Pico de Gallo, or fresh cilantro, if desired.