Preheat your oven to 400°F (200°C). In a large oven-safe skillet, drizzle olive oil over medium-high heat.

Add the ground beef and diced onion to the skillet, stirring frequently to break up the beef as it browns. Cook for about 5-7 minutes until the beef is no longer pink and the onion becomes translucent.

Reduce the heat to medium. Sprinkle in salt, taco seasoning, smoked paprika, and granulated garlic, stirring for 1-2 minutes until fragrant.

Carefully pour in the enchilada sauce and beef broth while adding the mild green chiles and rice. Stir well and bring the mixture to a boil. Once boiling, cover and reduce heat to low, simmer for 15-20 minutes until rice absorbs most of the liquid and becomes tender.

Remove from heat and stir in the sour cream until well combined.

Sprinkle half of the shredded cheese over the mixture, followed by a layer of Fritos. Top with remaining cheese.

Transfer the skillet to the oven and bake for 8-10 minutes, or until the cheese is bubbly and golden brown.

Once baked, remove from oven and cool for a minute. Top with fresh vegetables and serve immediately.