This is a favorite and was posted in a magazine as winning a blue ribbon at the State Fair in WI in 2001:
Tex-Mex Casserole
1./2 lb. HB meat 1 T. Chopped red bell pepper
2 T. minced onion 1 c. shredded Cheddar cheese
1 T. seasoned salt 1/2 shredded Colby-Jack cheese
8 oz. tomato sauce 1/2 c. shredded Monterrey Jack cheese
1 c. whole kernel corn 1/2 c. shredded Colby cheese
2 1/2 c. taco chips
Preheat oven 350 degrees. Brown meat and onion. Add salt, tomato sauce, corn and peppers. Simmer 5 min. Crush 1 1/4 c. taco chips for bottom of medium casserole dish. Pour meat sauce over chips. Layer cheese on top. Top with remaining chips. Bake 20 min. or until cheese melts. Serves 6-8.
Here's another favorite:
Enchilada Casserole
1 lb. HB meat, brown 1 can Cream of Mushroom Soup
1 Onion, chopped Plain Dorito chips
1 can Enchilada Sauce Grated Cheese
Green chilies
Brown meat and onion. Add soups, sauce and chilies. Spray 9x12 pan with Pam. Place doritos in bottom of pan, then mixture. Top with cheese. Bake at 350 degrees until bubbly.