Creamy Taco Casserole

Creamy Taco Casserole 1 pound ground beef 1 1/2 (8 oz.) packages cream cheese 1/2 (14 oz.) can cream of chicken soup 1/2 (4 oz.) can green chilies, drained and chopped 1 large white onion, chopped 2 cups cheddar cheese, grated 1 cup sour cream 1 cup cooked corn kernels 1/2 cup salsa 1 (1.25 oz) packet taco seasoning 2 teaspoons chili powder Doritos or plain tortilla chips, as needed kosher salt and freshly ground pepper, to taste Preheat oven to 350º F. Heat a large skillet over medium-high heat and brown beef until cooked through and no longer pink. Drain fat, reserving 1 tablespoon, and sautè onions until softened and tender. Return beef to skillet and season with taco seasoning, salt and pepper, then add green chilies and corn kernels to the skillet. Transfer mixture to a large baking dish (9x13 or 11x15) and stir in salsa and chicken soup. In a separate bowl, mix together cream cheese, sour cream and chili powder until smooth, then spread mixture over the beef and vegetables. Place baking dish in oven and bake for 25-30 minutes, then remove and gently push chips into the cream cheese surface. Transfer to serving plates and serve immediately.