Peel and finely dice the onion and garlic. Wash, core, and dice the bell peppers.
Heat the olive oil in a pan and brown the ground beef. Season salt and pepper. Add the onion, garlic, and paprika. Cook briefly. Add the diced bell peppers and cook for a few minutes, until soft and fragrant. Add the remaining spices and season to taste.
Stir the tomato paste into the pan, cook briefly. Deglaze with vegetable broth and diced tomatoes. Stir well and let the sauce simmer for about 15 minutes over low heat.
Meanwhile, preheat the oven to 400°F.
Drain the corn and beans in a sieve. Rinse the beans under cold water, drain well, and stir the beans and corn into the ground beef mixture. Let simmer for a few minutes over medium heat until the vegetables are tender but still slightly firm. Stir occasionally to prevent burning.
Pour the ground beef mixture into the casserole dish and loosely spread whole tortilla chips on top.
Sprinkle the grated cheddar generously over the chips. Bake the casserole in the oven for 15 minutes, or until the cheese is melted and golden.
After baking, sprinkle the casserole with sliced green onions. Serve with guacamole and fresh lime wedges.
