Layered Nacho Casserole

I made this hearty Mexican casserole a few weeks ago when we had some friends over for dinner. And it was a good thing we had extra people helping to eat it, because it made a lot of food! Sorry I don't have a picture! :(

Layered Nacho Casserole

1 pound lean ground beef
1 large onion, chopped
1 large green pepper, chopped
1 can diced tomatoes, undrained
1 can Rotel, undrained
1 can chili beans, undrained (I used medium)
1 can black beans, rinsed and drained
1 can (11 oz.) whole kernel corn, drained
1 can (8 oz.) tomato sauce
1 envelope taco seasoning
1 bag nacho flavored tortilla chips (approx. 13 oz.)
2 cups shredded Mexican blend cheese

1. Cook ground beef, onions and pepper in a large pot or Dutch oven until meat is browned. Stir in the tomatoes, Rotel, beans, corn and taco seasoning. Bring to a boil, then reduce heat and simmer, uncovered for 30 minutes.
2. Spray a 9x13 baking dish with non-stick spray. Place a layer of tortilla chips on the bottom of the dish (about 5 cups). Top with half of the meat mixture, then half of the cheese. Place another layer of tortilla chips, the rest of the meat mixture, then the rest of the chips. Sprinkle the remaining cheese all over the top.
3. Bake at 350° for 20-25 minutes or until golden and bubbly. Serve with sour cream.

My hubby and I and our friends all really liked this casserole. I believe we all went back for at least seconds. And we had plenty left over for a couple more dinners. It had a yummy flavor, as well as being very filling. We would definitely make this again!