Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish.

Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the grated onion and cook for 2-3 minutes until fragrant and softened.

Add the ground beef, breaking it up with a wooden spoon. Cook for 5-6 minutes until browned and cooked through, with no pink remaining.

Stir in the smoked paprika, cumin, chili powder, salt, and pepper. Cook for another minute until the spices become fragrant.

Add the diced tomatoes, black beans, corn, and green chiles to the skillet. Simmer for 3-4 minutes, stirring occasionally, until the mixture thickens slightly.

Pour half of the enchilada sauce into the bottom of your prepared baking dish.

Layer 6 tortillas over the sauce, overlapping them slightly to cover the bottom completely.

Spread half of the meat mixture over the tortillas, then sprinkle with half of the Mexican cheese blend. Add half of the sliced olives evenly across the top.

Repeat the layers: remaining tortillas, remaining meat mixture, remaining enchilada sauce, and top with the rest of the cheese and olives.

Cover tightly with foil and bake for 20 minutes.

Remove the foil and bake for another 5-10 minutes until the cheese is bubbly and lightly golden.

Let it rest for 5 minutes before slicing and garnish with chopped scallions and cilantro before serving.