Preparation Steps

• Heat oven to 375°F. Lightly grease a 9x13-inch baking dish. Spread about half of the crushed chips on a sheet pan and toast in the oven for 4–5 minutes to help them stay crisp; set aside. Keep the remaining chips untoasted for layering.
• Place a large skillet over medium heat. Add the ground beef and onion and cook, breaking up the meat, until the beef is browned and the onion is tender, 6–8 minutes. Stir in the garlic and cook 30 seconds more. Drain excess fat.
• Sprinkle in the taco seasoning, add the water, and simmer, stirring, until slightly thickened, about 2 minutes.
• Reduce heat to low. Stir in the salsa, green chiles, cream cheese, and sour cream until the mixture is smooth and saucy, 2–3 minutes. Fold in the black beans and corn, then remove from the heat.
• Assemble: Scatter roughly one-third of the untoasted chips over the bottom of the prepared baking dish. Spoon in half of the beef mixture and top with 1 cup cheddar. Add another third of the chips (use untoasted or a mix), then the remaining beef mixture. Finish with the toasted chips on top and the remaining 1 1/2 cups cheddar.
• Cover tightly with foil and bake for 12 minutes. Uncover and bake until the casserole is bubbling and the cheese is melted, 10–12 minutes more. For extra color, broil 1–2 minutes, watching closely.
• Let the casserole rest 8–10 minutes before scooping so the layers set. Add your favorite toppings at the table if desired.