A hearty and flavorful casserole that combines the essence of chili with a cheesy, crunchy topping.
Preheat your oven to 180°C (350°F).
Ensure your oven is fully preheated for even cooking.
In a large skillet, cook the ground beef over medium heat until browned.
Break up the meat into small pieces for even cooking.
Add the chopped onion and minced garlic to the skillet and sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the tomato sauce, chili powder, and cumin. Simmer for 5 minutes.
Taste and adjust the seasoning as needed.
Layer the meat mixture in the bottom of a baking dish.
Spread the mixture evenly for consistent layers.
Top with a layer of kidney beans, followed by crushed tortilla chips, and then shredded cheese.
Reserve some cheese for the final topping.
Repeat the layers, finishing with a generous layer of cheese on top.
Press down gently to compact the layers.
Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.
Check halfway through to ensure even cooking.
Let the casserole cool for a few minutes before serving.
This allows the layers to set for easier serving.
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