tortilla chips, Mexican shredded cheese, sour cream, and avocado, for serving
In a large nonstick skillet, warm oil over medium-high heat. Cook the beef and onions until the onions are translucent and the beef is browned with no pink remaining, about 3 minutes. Drain off fat and return to heat. Season with the salt, pepper, and paprika.
Transfer meat to a 6-quart slow cooker. Add in the corn, black beans, taco seasoning, enchilada sauce, salsa, and chicken broth. Stir to combine.
Cover and cook on low for 6 hours.
Ladle into bowls and top with a dollop of sour cream, shredded cheese, a few avocado cubes, and broken up tortilla chips.NOTE: This has a slight kick to it. If you want less heat, use very mild enchilada sauce or replace it with regular tomato sauce.Don't have a crockpot? No problem. Brown the beef and onions in a large pot instead of skillet, drain off the fat, then add all the other ingredients in. Cover and cook over a gentle simmer for 30-60 minutes until the flavors have blended.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.