In a large skillet, cook the ground beef until browned and cooked all the way through.
Once the meat is finished cooking, add the spices, onion, and bell pepper. Continue cooking the mixture over medium heat for about 5 minutes to soften the onion and bell pepper.
Reduce the heat to low and add the salsa, corn, black beans, and half of the cheese. Fold the ingredients into the meat mixture until the cheese is completely melted.
Crush enough tortilla chips to line the bottom of a 9x13 inch baking dish. Pour the meat mixture over the tortilla chips and top with the remaining cheese and more crushed tortilla chips.
Cook the casserole for 25 minutes.
Serve and enjoy!
Notes
This casserole is great topped with some sour cream or guacamole.
You can use any kind of tortilla chips in this recipe. We like to switch things up and use lime chips to add a little bit of zest to balance out the savoriness.
Any leftover casserole can be stored in the fridge for 3-4 days. Reheat your casserole in the microwave for about 1 minute.
We typically use a green bell pepper, but any color bell pepper works just fine in this recipe.
Make sure you drain the corn and black beans completely. If there is too much moisture in the casserole, it will be too runny, making it harder to serve.