Santa Fe Casserole

1 lb. lean ground beef (I use 1-1/2 lbs.)
1 pkg. taco seasoning (I use mild)
2 cups chicken broth
1/4 cup flour
1 cup dairy sour cream
1 can (7 oz.) diced mild green chilies
1 bag (10 oz.) Fritos corn chips
2 cups shredded Monterey Jack cheese
(can use Cheddar)
1/2 cup sliced green onion (with tops)

Brown beef; drain. Add taco seasoning and mix well.  In a small saucepan, combine chicken broth and flour, bring to a boil over medium heat to slightly thicken.

Remove from heat and stir in sour cream and chilies. Lightly grease a 9x13 inch baking pan. Place half the corn chips in bottom of pan. Top with half of the beef mixture, half the cooked sauce and half of cheese.

Layer again in the same order, to make two layers of each. Bake uncovered at 375 for 20 minutes. Let stand for 5 minutes before cutting.