Spicy Nacho Bake

This is from TOH. This could also be used as a OAMC recipe.

• Ready In: 1 hr 35 mins
• Yields: 2 casseroles

Ingredients

• 2  lbs ground beef
• 2  large onions, chopped
• 2  large green peppers, chopped
• 2 (28 ounce) cans diced tomatoes, undrained
• 2 (15 1/2ounce) cans hot chili beans
• 2 (15 1/2ounce) cans black beans, rinsed and drained
• 2 (11 ounce) cans whole kernel corn, drained
• 2 (8 ounce) cans tomato sauce
• 2 (1 1/4ounce) envelopes  taco seasoning
• 2 (13 ounce) packages  spicy nacho tortilla chips
• 4  cups  shredded cheddar cheese

Directions

1. In a dutch oven or large kettle, cook the beef, onions and green peppers over medium heat until meat is no longer pink; drain.
2. Stir in the tomatoes, beans, corn, tomato sauce and taco seasoning.
3. Bring to a boil.
4. Reduce heat; simmer, uncovered, for 30min (mixture will be thin).
5. In each of the 13x9 baking dishes, layer 5 cups of chips and 4-2/3 cups of meat mixture.
6. Repeat layers.
7. Top each with 4 cups of chips and 2 cups of cheese.
8. Bake uncovered, at 350 for 20-25 minutes or until golden brown.