Super Southwestern Bake

I got this recipe from "Child" magazine (4/99 issue), and it's been a family favorite ever since. I always use cubed, cooked chicken and skip step one.

2 Tbsp. vegetable oil
1 ½ lbs. ground beef (or ground turkey, or cubed, cooked chicken breast)
1 15-oz. can black beans, drained
1 9-oz. can whole kernel corn, drained (or ¾ C. frozen corn, which is what I always use)
1 medium onion, chopped
8 oz. sour cream
1 C. mild salsa
3 cups crushed tortilla chips
8 oz. shredded cheddar cheese
1 medium tomato, chopped
2 Tbsp. fresh cilantro, washed and coarsely chopped (optional—this is my addition)

1. In a large skillet, heat vegetable oil. Saute beef (or turkey or chicken) for 5 to 6 minutes, until fully browned; drain.
2. Place meat in a large mixing bowl and combine with beans, corn, chopped onion, sour cream, and salsa. Stir until completely blended.
3. In a 2-quart casserole dish, spoon enough of beef mixture to cover the bottom. Arrange half of tortilla chip pieces on top of the meat mixture. Cover with half of remaining meat mixture. Sprinkle half of cheddar cheese over beef. Repeat this layering pattern with remaining beef mixture, chips, and cheddar cheese.
4. Bake for 10-12 minutes, until cheese is fully melted. I often cook for 15-20 minutes and place a piece of foil over the pan after the first 10-12 minutes. This keeps the cheese from getting too brown and allows the casserole to heat thoroughly. Immediately after removing from oven, top with chopped tomato and sprinkle cilantro over the dish.