Easy Taco Casserole - cooking recipe

Ingredients

1 1 lb ground chicken or 1 lb ground beef
1 small onion, minced
2 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon cumin, ground
1 teaspoon oregano
10 ounces tomatoes and green chilies, undrained (Rotel)
14 ounces pinto beans, drained
1 cup corn kernel
10 ounces tortilla chips
2 cups monterey jack cheese, shredded

Preparation

Brown meat, onion and garlic in large skillet until no pink remains and onion is clear. Drain grease.
Add spices, tomatoes, beans and corn and mix well.
Continue to cook over medium heat until some of the liquid has evaporated. You want a little liquid but not alot- like a sloppy joe mixture.
In an 8x8 greased pan crush a handful of chips and place on the bottom of the pan, adding more chips until you have a good layer. **** I like to get it as dry as possible here so that it holds together like a lasagna. PLEASE use your taste and judgment here and make it as dry or as liquid as you like. :)
Layer meat mixture on top of chips.
Crush some more chips and place on top of meat. Press down on chip layer to draw some moisture into the top layer of chips.
Top with cheese.
Bake at 350F for about 20 minutes or until cheese is thoroughly melted.