Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.

In a large skillet over medium heat, cook ground beef until no longer pink, breaking it up as it cooks.

Add diced onion and minced garlic to the beef and sauté until fragrant and softened.

Sprinkle taco seasoning, chili powder, cumin, paprika, salt, and pepper into the skillet, stirring to coat the beef evenly.

Pour in salsa and diced tomatoes with green chiles, simmering briefly until the mixture is well combined.

Remove skillet from heat and stir in sour cream until creamy and blended.

Spread a layer of slightly crushed tortilla chips on the bottom of the prepared baking dish.

Pour half of the beef mixture over the chips, spreading it evenly.

Sprinkle 1 cup of shredded cheddar cheese on top of the beef layer.

Add another layer of crushed chips, then pour the remaining beef mixture over top.

Finish with remaining cheddar cheese and optional black olives scattered over the surface.

Bake in preheated oven until cheese is melted and bubbly, about 15–20 minutes.

Garnish with sliced green onions and fresh cilantro before serving.