Known as ‘Mexican white trash casserole,’ this dish never disappoints!

Preheat your oven to 350°F (175°C).

In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat.

Add the taco seasoning and diced tomatoes with green chilies to the skillet. Stir to combine and let simmer for a few minutes.

In a large mixing bowl, combine the black beans, corn, cream of chicken soup, and sour cream. Mix well.

Add the cooked beef mixture to the bowl and stir until everything is well combined.

Spread half of the crushed tortilla chips in the bottom of a 9×13 inch baking dish.

Pour the beef and bean mixture over the chips, spreading it evenly.

Sprinkle the shredded cheddar cheese over the top.

Finish by adding the remaining crushed tortilla chips on top of the cheese.

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

Let the casserole cool for a few minutes before serving.

For a spicier kick, add a can of diced jalapeños or use spicy taco seasoning. You can substitute ground turkey or chicken for the beef if you prefer a lighter option. For a vegetarian version, omit the meat and add extra beans or some sautéed bell peppers and onions. If you want to make it ahead of time, prepare the casserole up to the baking step, cover, and refrigerate. When ready to eat, bake as directed, adding a few extra minutes to the baking time if needed.