1. In a large ungreased skillet over medium-high heat, fry ground beef until brown, breaking up chunks with a wooden spoon, about 5 min. Add the seasoning mix, corn, diced tomatoes with juice and beans and cook 10 min., stirring occasionally.
2. Place half the meat mixture in a slow cooker. Sprinkle over 1/3 of the tortilla chips and half the cheese. Repeat layers, ending with cheese.
3. Cook on high setting for 2-3 hours. Preheat broiler. Top casserole with sliced red bell pepper rings. Place oven-proof slow cooker insert on middle rack in oven and broil until top is bubbly and pepper rings are slightly browned. Serve with remaining chips.
512 calories, 22g fat, 8g saturated fat, 68mg cholesterol, 1072mg sodium, 52g carbohydrate, 9g fiber, 6g sugars, 30g protein