Preheat your oven to 375°F (190°C). This step is crucial as it ensures your casserole bakes evenly.
Line a 9-by-9-inch baking pan with aluminum foil and spray it with cooking spray to prevent sticking. This will make serving and cleaning up a breeze!
In a large mixing bowl, add 5 to 6 cups of chips (about 5 big handfuls from the bag). Use a wooden spoon to poke and crush the chips to the size of a dime. You want them small but not powdered.
Add the chili, beans, salsa, and 2 loosely packed cups of cheese (about two-thirds of the package) to the crushed chips. Stir well to combine everything. Make sure each chip is coated in the delicious mixture.
Pour the mixture into the prepared baking pan, spreading it evenly. This will be the base of your casserole.
Place the pan in the preheated oven and bake for 20 minutes. During this time, the flavors will meld together beautifully.
After 20 minutes, remove the pan from the oven. Spread the sour cream in an even, flat layer over the casserole. This step adds a creamy texture that complements the other flavors.
Sprinkle the remaining cheese (about 1 to 1 ½ cups) evenly over the top of the sour cream. Let that cheesy goodness overflow!
Top with an additional 1 ¼ cups of crushed corn chips. This will create a crispy, golden topping that everyone will love.
Return the pan to the oven and bake for another 9 to 12 minutes, or until the top is browned to your desired level. Keep an eye on it to prevent burning.
Serve immediately. You can optionally garnish with a dollop of sour cream, a sprinkling of cheese, or a pinch of chopped cilantro or onion for added flair.
Store any leftovers in a Glad Freezerware container or similar airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
