Review all recipe notes and instructions before beginning.
Preheat the oven to 400 degrees.
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.
Reduce heat to medium. Stir in salt, taco seasoning, garlic, and paprika. Cook for 1-2 to minutes until fragrant.
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.
Sprinkle about half of the cheese on top.
Then add a layer of fritos and finish the top with the rest of the cheese.
Bake for 8-10 minutes or until the cheese is melted. Garnish with lettuce, cilantro, tomato, and pickled jalapeños if desired.
After you bring the liquid to a boil, be sure to turn down the heat to the lowest setting. You do not want the bottom to burn.
The rice does not need to have absorbed all of the liquid. It will continue to do so in the oven.