Preheat your oven to 400 degrees. This recipe works best in a ~3 to 4 quart oven-safe skillet.

Heat your skillet over medium-high heat. Once hot, add the oil, then add the ground meat and diced onion. Season with salt and pepper, then cook until the meat is no longer pink. Drain the excess liquid with paper towels, then continue browning until the meat has a nice color on it.

If there are a lot of browned bits stuck on the bottom of your skillet, deglaze the pan with 1/4 to 1/3 cup water and stir well before continuing with the next step.

Reduce the heat to medium. Add the minced garlic, lime juice, and seasoning. Cook for 1-2 minutes, or until the garlic and the seasoning is fragrant.

Reduce the heat to medium-low. Add the green chiles, black beans, sweet potato (if using), diced tomatoes, and enchilada sauce to the skillet. Bring to a simmer.

Add the tortilla strips to the skillet, stirring gently to place them evenly in the sauce. Remove from the heat.

Top the casserole with shredded cheese, then place in the hot oven and bake for 15-20 minutes, until the cheese has melted and the casserole is bubbly.

Let the casserole rest on a trivet or wire rack for 5 minutes. Serve with your favorite toppings.