1 lb lean ground beef

1 lg onion, diced

1 green bell pepper, diced

2 (14 oz) cans diced tomatoes, undrained

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can pinto beans, drained and rinsed

1 (11 oz) can corn, drained

1 (8 oz) can tomato sauce

1 (4 oz) can diced green chilies

1 (1 oz) packet taco seasoning or 2 tbs homemade taco seasoning (recipe below)

1 (10 oz) bag tortilla chips

2 c shredded cheddar cheese

Preheat oven to 350 degrees. Coat a 9″x13″ baking pan with  nonstick cooking spray.

In a lg skillet over med heat, cook the beef, onions, and peppers until meat is no longer pink and veggies are tender. Stir in the tomatoes, beans, corn, tomato sauce, chilies, and taco seasoning and bring to a boil. Reduce heat to low and let simmer 20 minutes (the mixture will be kind of thin).

Layer half of the tortilla chips in the bottom of the prepared pan, crushing slightly with your hands to make them fit. Top with half of the meat mixture. Repeat layers and then top with shredded cheese.

Bake, uncovered, 20-25 minutes, or until cheese is melted and the casserole is heated through.

serves 10-12

HOMEMADE TACO SEASONING

1 tbs chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp crushed red pepper flakes

1/5 tsp dried oregano

1/2 tsp paprika

1 1/2 tsp ground cumin

1 tsp salt

1 tsp black pepper

In a small bowl, mix together all ingredients. Store in an airtight container for up to 3 months.