In a large skillet over medium heat, brown the ground beef until fully cooked, about 5-7 minutes. Drain excess fat if necessary.

Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent, about 3-4 minutes.

Stir in the black beans, diced tomatoes with green chilies, corn, chili powder, cumin, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.

While the mixture is cooking, preheat your oven to 375°F.

Cut the corn tortillas in half and layer them in the skillet over the beef mixture. Sprinkle the shredded cheddar cheese evenly on top.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the cheese is bubbly and golden.

Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with sour cream if desired.