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Cook the Beef and Onion: Heat a large, lidded skillet over medium-high heat. Add the olive oil, ground beef, onion and ¼ teaspoon of the salt. Cook for 5 to 6 minutes, breaking the beef into small crumbles, until no pink remains and the onion is soft and cooked through. Drain any excess fat.
Season: Add the chili powder, granulated garlic, onion powder, cumin, smoked paprika, ½ teaspoon of salt, and pepper. Stir to coat the beef evenly and cook for 1 minute until the spices are fragrant.
Add the Salsa, Beans, and Corn: Add the salsa and stir to combine, scraping up any browned bits from the bottom of the pan. Add the black beans and corn and stir to distribute evenly. Bring to a very low simmer and cook for 2-3 minutes until everything is heated through and the sauce has thickened slightly.
Add the lime juice and stir to combine.
Melt the Cheese: Sprinkle the evenly over the top. Cover the skillet with a lid and cook on low heat for 2-3 minutes until the cheese is fully melted.
Serve: Add any toppings you like and serve.