Ingredients
2 pounds ground beef3 cups shredded Colby-Monterey Jack cheese, divided3 cups salsa1 package (10 ounces) frozen corn, thawed1 cup sour cream1 to 2 tablespoons chili powder1 teaspoon ground cumin6 cups tortilla chips
Preparation
In a skillet, cook beef over medium heat until no longer pink; drain. Stir in 2 cups cheese, salsa, corn, sour cream, chili powder and cumin; mix well.
Pour half into a greased 13x9-in. baking dish. Top with half of the chips; repeat layers. Bake, uncovered, at 350° for 25 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.
