1. Prep

Preheat oven to 175°C (350°F).

Lightly grease a 33 × 23 cm (9×13-inch) baking dish with non-stick spray.

2. Cook the Beef

In a large skillet over medium-high heat, cook ground beef until browned, breaking it apart as it cooks.

Drain excess fat. Stir in taco seasoning if using.

3. Make the Cheese Sauce

Add cheddar cheese soup, cream of chicken soup, evaporated milk, and green chilies to the skillet.

Stir well and cook over medium heat until hot and gently bubbling.

4. Layer the Casserole

Spread half of the chips evenly in the bottom of the baking dish, lightly crushing them.

Spoon half of the beef sauce over the chips and sprinkle with about 100 g cheese.

5. Finish Layering

Add the remaining chips, followed by the remaining beef mixture.

Top with the rest of the shredded cheese.

6. Bake

Bake uncovered for 20 minutes, until the cheese is fully melted, bubbly, and lightly golden at the edges.

7. Rest & Serve

Let casserole rest 5 minutes before serving.

Top with sour cream, green onions, tomatoes, avocado, or salsa as desired.