Saute ground beef in some olive oil in a large oven safe skillet. Add the onions and cook for about five minutes. Add the jalapeƱos, chopped green chiles, garlic, paprika, cumin, and salt, cook 1 minute. Season with freshly ground black pepper then stir in the enchilada sauce, chipotle chili, and 2 cups of water. Cook for 2-3 minutes then add the rice, stir well and lower the heat and cover and cook for 15 minutes until most of the liquid has cooked into the rice, but not all of it.
Turn off the heat and stir in the lime juice and cilantro then sprinkle with half of the cheese. Arrange tortilla chips on the top and sprinkle everything with rest of the cheese then transfer to oven and let the cheese melt for about ten minutes.
Serve with avocado, spring onions and Mexicana crema.
Notes
I have made this with ground beef, ground chicken and even with shredded chicken breast form a rotisserie chicken so you can totally play around with it.