Mexican casserole

1 pound lean ground beef [I used lamb]
1 tin beans, drained [I used flageolet]
1 bag tortilla chips, crushed
1 tin chopped tomatoes
1 small onion, chopped
2 cups grated cheese
1 package taco seasoning [I made my own]
1 tin cream of chicken soup
½ cup water

Preheat oven to 180 degrees. In a large frying pan or pot, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a lasagne dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheese. Repeat layers. Bake for 20-30 minutes, or until bubbly and golden.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa if you like (we didn't).

We all really enjoyed this and I'll definitely be making it again!