This is a super-fast shortcut to New Mexican or Colorado-style green chili.
Preheat the broiler. If using fresh tomatillos, spread on a baking sheet. Broil, turning occasionally, until blistered all over. Let cool. Transfer roasted tomatillos (or contents of can or pouch) to a food processor and puree.
In a Dutch oven or deep skillet, heat the oil, two turns of the pan, over medium-high. Add the ground meat and season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until lightly browned, about 8 minutes. Stir in the coriander, cumin, and oregano. Add the onion and garlic and reduce the heat to medium. Cook, stirring, until the onion softens, about 6 minutes. Stir in the tomatillo puree, chiles, beans, and stock. Bring to a vigorous simmer over medium-high. Reduce the heat to medium and simmer, stirring often, until the flavors meld, about 15 minutes. Stir in the lime juice and hot sauce.
While the chili simmers, char the tortillas: Over the open flame of a gas stove or in a hot cast-iron or stainless steel skillet, cook the tortillas, turning often, until charred in spots, about 2 minutes if using the flame or 1 to 2 minutes if using a skillet. Transfer the tortillas to a work surface; cut in half and then cut into wide strips or triangles.
Arrange the rack in the center of the oven and preheat the broiler.
Divide the chili among 4 broiler-safe bowls. Top with the tortilla pieces, letting them hang off the edge of the bowl all the way around. Sprinkle the cheese on top of the tortillas. Broil until the cheese is bubbly and the top is browned in spots, about 4 minutes. Serve the bowls on plates (the bowls will be hot). Top with the jalapeños, cilantro, and scallions.