Time-saving Taco Bake

1 lb. lean ground beef

1 bell pepper, cut lengthwise into thin strips and then halved

1/2 C. chopped onions

1 (11-oz.) can yellow and white corn

1 small can chopped green chiles

1 (1.25) pkg taco seasoning mix

1 (8-oz.) jar taco sauce

3 C. coarsely crushed tortilla chips

2 C. shredded Mexican blend cheese

To serve on side: sour cream, diced tomatoes, shredded iceberg lettuce, lime slices and guacamole

 

Cook ground beef in 12-inch skillet over medium high heat until thoroughly cooked, stirring frequently. Drain. Add pepper, onions, corn, chiles and taco seasoning to the beef and stir to mix well. Cook 3 to 5 minutes or until vegetables are tender, stirring often. Stir in taco sauce. Remove from heat. Spoon half of the mixture evenly into a lightly greased 2 quart baking dish. Cover with 2 C. of the chips. Sprinkle 3/4 C. of cheese over the chips. Spoon remaining half of beef mixture evenly over the cheese. Sprinkle with 1 C. cheese and top evenly with remaining C. of chips. Spray non-shiny side of a sheet of foil with nonstick cooking spray and place, sprayed side down, over baking dish. (If you are making this ahead of time, refrigerate covered casserole for up to 24 hours.) Bake covered in a preheated 375-degree oven for about 20 minutes (if it has been refrigerated cook for 30 minutes). Remove from oven and immediately sprinkle 1/4 C. cheese over the top.