Preheat the oven to 350°F (175°C).
Heat the vegetable oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 7-8 minutes.
Drain any excess fat from the skillet.
Stir in the chili powder, ground cumin, paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the drained chili beans and stir to combine. Cook for 2 minutes until heated through.
Remove the skillet from heat.
In a 9×13-inch casserole dish, spread half of the Fritos corn chips evenly on the bottom.
Layer half of the ground beef mixture over the corn chips.
Sprinkle 1 cup of shredded cheddar cheese evenly over the beef layer.
Repeat the layers: remaining corn chips, remaining ground beef mixture, and remaining shredded cheddar cheese.
Pour the salsa evenly over the top layer of cheese.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before serving.