Mexican Casserole

1 pound lean ground beef
2 cups salsa (I used Paul Newman's)
1 16oz can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
1/4 cup chopped fresh cilantro
2 cups shredded Cheddar cheese

Preheat oven to 350.
In a large skillet, brown beef. Stir in salsa, reduce heat, simmer until liquid is absorbed (about 10 minutes depending on how thick your salsa is.) Stir in beans, and heat through.
Spray a 9 x 13 baking pan with cooking spray. Spread crushed chips in a layer on bottom and then add ground beef mixture. Spread sour cream on top. Top with onion, tomato, cilantro and cheese.
Bake for 30 minutes or until bubbly.

**The next time I make this, I might not put the chips on the bottom of the pan before cooking. They don't reheat very well in the microwave. (Leftovers are very important in our house!) I might just add them after the whole thing is heated.