Mexican Casserole

• 1 pound lean ground beef
• 1 can Ranch Style beans
• 1 10-12 ounce bag tortilla chips, crushed (I didn't use the whole bag)
• 1 can Ro-tel tomatoes
• 1 small onion, chopped
• 2 cups shredded cheddar cheese, divided
• 1 package taco seasoning
• 1 can cream of chicken soup
• 1/2 cup water
• sour cream and salsa for serving

1. Preheat oven to 325 degrees. 
2. In a large skillet, brown the meat and drain off the fat. 
3. Stir in beans, tomatoes, onion, taco seasoning, soup, and water. 
4. Simmer over medium-low heat until everything is well combined and heated through.
5. Grease a 9×13 casserole dish. 
6. Put down a layer of crushed tortilla chips, then a layer of the meat/bean mixture, and finally half of the cheddar cheese. 
7. Repeat layers. 
8. Cover with foil and bake for 20-30 minutes, or until bubbly.
9. Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

Can you lower the carb? Yes. Instead of using corn chips, use low-carb tortillas cut in triangles, sprayed with oil and baked.