MEXICAN CASSEROLE

Parts and pieces:

1 pound of ground beef that is lean
Ranch-style beans from one can
1 bag of tortilla chips, crushed, weighing between 10 and 12 ounces (I did not use the entire bag).
tomatoes from a can of Ro-tel
1 chopped finely chopped onion
It is divided into two cups of shredded cheddar cheese.
seasoning for tacos, one package
The cream of chicken soup from one can
Water, half a cup
sour cream with salsa for the purpose of serving

Set the oven temperature to 325 degrees. Brown the beef in a large skillet and then remove the fat from the pan. Beans, tomatoes, onion, taco seasoning, soup, and water should be stirred in at this point. Maintain a low simmer over medium-low heat until all of the ingredients are thoroughly mixed and properly cooked.
Using a 9×13 casserole dish, grease it. It is recommended to begin by placing a layer of crushed tortilla chips, then proceed to layer the meat and bean combination, and then finish with half of the cheddar cheese. Iterate the layers. Protect with aluminum foil and bake for twenty to thirty minutes, or until bubbling.
Prior to serving, allow to sit for five to ten minutes. Sour cream and salsa should be toppings.