mexican casserole

Ingredients

• 1 tablespoon canola oil
• 1 cup yellow onions, diced
• 1/2 cup red peppers, diced
• 1/2 cup poblano peppers, diced
• ground Himalayan pink salt, to taste
• 1 1/2 pounds lean ground beef
• freshly ground mixed peppercorns, to taste
• 2 cloves (large) garlic, pressed
• 1 tablespoon chipotle purée
• 1 can diced tomatoes (14 oz)
• 1 cup salsa
• 1 can kidney beans, rinsed and drained (16 oz.)
• 1 can corn kernels, drained (15 oz.)
• 1 tablespoon Old El Paso taco seasoning
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano leaves
• 1/2 tablespoon hot sauce such as Cholula or Valentina
• 3 to 4 cups tortilla chips, or as needed and divided
• 3 cups shredded sharp cheddar cheese, divided
• 2/3 cup green onions, chopped
• 2/3 cup Roma tomato, washed, seeded and chopped
• 2 tablespoons fresh chopped cilantro, for garnish
• 1/2 cup sour cream (substitute crema), or more for serving
• lime wedges, for serving