Spicy Nacho Bake

This turned out really good. It even made great leftovers.

1 lb ground beef
1 lg onion, chopped
1 lg green pepper, chopped
1 can (28 oz) diced tomatoes, undrained
1 can (15 ½ oz) hot chili beans
1 can (15 oz) black beans, rinsed and drained
1 can (11 oz) whole kernel corn, drained
1 can (8 oz) tomato sauce
1 envelope taco seasoning
1 pkg (13 oz) spicy nacho tortilla chips
2 cups (8 oz) shredded cheddar cheese

In a large kettle, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, corn, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes (mixture will be thin).

In a greased 9x13 pan, layer 5 cups of chips and 4-2/3 c of meat mixture. Prepeat layers. Top each with 4 cups of chips and 2 cups of cheese. Bake, uncovered, at 350 for 20-25 minutes or until golden brown. (15 servings)