Heat oven to 350 degrees F. Spray a 3 or 4 quart glass casserole with non-stick cooking spray. Set aside.
Place a 12-inch non stick skillet over medium high heat. Add the ground chuck and cook for 10-12 minutes or until no longer pink. Drain.
Add the onion and green pepper and cook another 5 minutes, stirring often.
Add the taco seasoning, beef broth, salsa, taco sauce and corn. Mix well and cook an additional 5-6 minutes or until heated thru.
Place 1/2 of the crushed corn chips in the bottom of the prepared casserole. Top with 1/2 of the hamburger mixture and 1/2 of the cheese. Repeat, ending with the cheese layer.
Place in oven and bake for 35-40 minutes or until hot and bubbly and edges are just starting to brown.
Serve individual portions on a bed of lettuce, topped with chopped red onion and tomato with sour cream on the side, if desired. I've also drizzled Ranch dressing over my portion as well.....
NOTE: When my mother first made this casserole, I was so sure it would turn out to be super salty because of the corn chips. I assure you that is not the case. On the contrary, the corn chips give the casserole a wonderful toasty corn taste.