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Preheat the oven to 350°F (175°C).
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In a large skillet, cook the ground meat and diced onion over medium heat until browned. Drain off the grease.
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Add in the Rotel, both soups, sour cream, and spices. Stir everything together and let it simmer for about 6 minutes.
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Grease a 9×13-inch baking dish and spread a layer of crushed tortilla chips or tortilla pieces on the bottom.
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Spoon half of the meat mixture over the chips, then sprinkle with half of the cheese.
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Repeat the layers with the remaining chips, meat mixture, and cheese.
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Cover the dish with aluminum foil and bake for 25 to 30 minutes. Remove the foil for the last 5 to 10 minutes to allow the cheese to melt and brown slightly.
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Let the casserole cool for about 6–11 minutes before serving.
Optional Garnishes:
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Chopped green onions
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Fresh cilantro
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Sliced jalapeños
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A drizzle of hot sauce or salsa
Black olives
Feel free to ask for variations, such as a vegetarian version, a gluten-free option, or a version without canned ingredients.
