Mexican Casserole

1 lb lean ground beef
1 can Ranch Style beans
1 can Rotel tomatoes
1 small onion, chopped
2 C shredded cheddar cheese, divided
1 pkg taco seasoning
1 can cream of chicken soup
1/2 C water
10 to 12 oz bag tortilla chips, crushed
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, 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 9 x 13-inch casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20 to 30 minutes, or until bubbly. Let sit for five to ten minutes before serving. Top with sour cream and salsa.