3 cups shredded Colby-Monterey Jack cheese, divided
3 cups salsa
1 package (10 ounces) frozen corn, thawed
1 cup sour cream
1 to 2 tablespoons chili powder
1 teaspoon ground cumin
6 cups tortilla chips
In a skillet, cook beef over medium heat until no longer pink; drain. Stir in 2 cups cheese, salsa, corn, sour cream, chili powder and cumin; mix well.
Pour half into a greased 13x9-in. baking dish. Top with half of the chips; repeat layers. Bake, uncovered, at 350° for 25 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.