Taco Bake

To begin, my partner preheated the oven to 350 degrees. In a medium skillet over medium heat, she browned 1 1/2 pounds of lean ground beef and drained the fat. I added a 14.5 oz can of diced tomatoes with green chilies, 1/2 cup of water, 1 cup of sour cream, and 1 packaging of taco seasoning mix. We let that simmer for about 7 minutes. Then, in the bottom of a greased 9x13 baking dish, I placed a layer of corn tortilla chips. I cover that layer with a layer of the meat mixture and then a layer of Colby-Monterey Jack cheese, which was shredded. My partner put down another layer of chips on top of this, a second layer of the meat mixture, and finally, another layer of cheese. We baked this for 20 minutes until the cheese was bubbly. The appearance was nice because you could see each individual layer after it was served. It tastes just like a taco, as you would expect and it was crunchy because of the tortilla chips.