Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large skillet over medium-high heat, sauté the ground beef until fully browned, breaking it up as it cooks.
Stir in the chili powder, cumin, oregano, salt, and pepper. Cook for an additional minute to release the spices’ aroma.
Add the drained Rotel and kidney beans, and simmer for 5 minutes until heated through.
Spread the crushed tortilla chips evenly across the bottom of the prepared baking dish.
Layer the meat and bean mixture over the tortilla chips.
Spread the sour cream evenly over the meat layer.
Top with chopped tomatoes and green onions, then sprinkle the shredded cheddar cheese over the top.
Bake in the preheated oven for 30–40 minutes, or until the casserole is bubbly and the cheese is melted.
Allow to cool slightly before serving.
Enjoy!
