Layered Fiesta Taco Salad Bake

1 lb ground beef
1 can spicy chili beans, undrained
1 can corn, drained
1 cup salsa
1 package taco seasoning
2 cups crushed tortilla chips
1 medium tomato, chopped
1 cup shredded cheese {i use Mexican blend}
1 large avocado, cubed
shredded lettuce

crush chips and place in 2 quart casserole dish
brown ground beef and drain, return to pan
stir in beans, salsa, taco seasoning, and corn
bring to a boil, stirring often
pour meat mix on top of chips
top with tomatoes
top with cheese
bake at 350 for 30 minutes
top with avocado and shredded lettuce

*recipe from Pearls, Handcuffs, & Happy Hours

Mexican Chicken

2 cans chicken drained or 3 cooked chicken breasts chopped
8 oz sour cream
1 can rotel
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
tortilla chips
shredded cheese (i use mexican blend)
chopped black olives (optional)

grease 11x13 dish with pam and line with chips
mix together chicken, sour cream, rotel, cream of chicken soup, cream of mushroom soup, chicken broth, and olives
pour mixture over chips
bake at 350 for 40 minutes until bubbly
top with cheese and bake another 5 minutes, or until the cheese is melted