Brown the Beef: In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Break it apart with a wooden spoon as it cooks. Once browned, drain any excess grease.

Build the Flavor Base: Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.

Add the Cabbage: Stir in the chopped cabbage. Let it sauté for about 8–10 minutes, stirring occasionally, until it softens and begins to turn tender.

Season and Simmer: Add the diced tomatoes with green chilies, tomato sauce, frozen corn, chili powder, paprika, salt, and black pepper. Stir everything together and let the mixture simmer for 10–15 minutes.

Add Cheese and Crunch: Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet until the cheese melts. Just before serving, scatter the corn chips across the top.

Serve hot, straight from the skillet, while the cheese is melty and the chips are crisp.