Heat your oven to 375°F. In a 10-inch oven-safe skillet over medium heat, brown the ground beef, breaking it up with a spatula until no pink remains (about 5 minutes). Season with a pinch of salt and pepper.

Push the beef to one side, add the onion and bell pepper to the cleared space, and cook until softened (3–4 minutes). Stir in garlic and cook 30 seconds—watch that garlic don’t burn.

Stir in tomato paste, chili powder, cumin, smoked paprika, and chipotle powder. Let it toast gently for a minute; you’ll smell it deepen—this is where flavor builds.

Pour ½ cup of enchilada sauce into the beef-veg mix, stir, reduce heat, and simmer 2 minutes. Remove skillet from stove.

Working one at a time, dip each tortilla in sauce (this keeps them from cracking), spoon ~⅓ cup beef mixture down the center, sprinkle a bit of cheese, then roll and tuck seam-side down back into the skillet in a snug circle.

Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with the rest of your shredded cheese—don’t be shy; cheese is comfort.

Place skillet in oven and bake 15–18 minutes, until cheese is bubbly and sauce is simmering at the edges.

Remove carefully (handle is hot!), let rest 3 minutes, then scatter cilantro and serve with lime wedges.