In a large oven safe skillet with lid, heat the olive oil over medium high heat. Add the ground beef and onion. Cook until beef is brown, stirring frequently.
1
Reduce heat to medium. Stir in salt, taco seasoning, garlic, and paprika. Cook for 1-2 to minutes until fragrant.
2
Add the liquids, rice, & sour cream.
Add the enchilada sauce, broth, green chiles, and rice. Bring to a boil. Cover and cook on low for 15-20 minutes or until the rice has absorbed most of the liquid. Remove from heat and stir in the sour cream.
3
Sprinkle about half of the cheese on top.
4
Then add a layer of fritos and finish the top with the rest of the cheese.
5
Bake for 8-10 minutes or until the cheese is melted. Garnish with lettuce, cilantro, tomato, and pickled jalapeños if desired.
6