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In a large nonstick skillet over medium-high, heat oil until shimmering. Add onion and garlic and cook, stirring constantly to avoid browning, until tender and fragrant, about 3 minutes. Add ground beef and cook, using a wooden spoon to break up meat into small pieces, until the beef starts to brown, about 5 minutes.
Add chile powder, salt, ground cumin, black pepper, smoked paprika, dried oregano, ketchup, and 1 cup (240 ml) water. Cook, using a wooden spoon to scrape and stir bottom of the skillet. Bring to a boil over high heat and cook until liquid slightly thickens, about 3 minutes. Remove from heat, season to taste, and cover to keep warm; set aside.
For the Cheese Sauce: In a medium saucepan, toss grated cheddar with cornstarch to evenly coat. Add 1 ¼ cups (300 ml) evaporated milk, salt, black pepper, and smoked paprika. Cook on low heat, whisking constantly, until melted and smooth, about 5 minutes. Remove from heat.
Divide cooked rice equally among 4 plates. Top each with taco meat, followed by the cheese sauce, lettuce, and sliced tomato. Garnish with salsa and crushed tortilla chips.