Spicy Beef Potato Casserole Review

I found this recipe on a website when I searching around blogland for a different Spaghetti with Red Sauce recipe for the Crazy Cooking Challenge.  Fortunately, I was able to copy and paste the entire recipe on to a draft, but the link (unfortunately) I accidentally excluded.  So to the "Amish Cook column in our newspaper", I give a resounding Thanks!  You can definitely personalize this to your family's tastes and to sales that are happening in your area. This one is comfort food at its best.

1 lb of ground beef, browned
1 pkg of taco seasoning or equivalent
1/4 cup water
1/2 onion grated
Brown the ground beef with the grated onion, drain.  Add taco seasoning and water back to pan and allow to cook until a thick consistency (taco filling like) is achieved.  Place meat mixture in the bottom of a sprayed lasagna pan. (Approx 11x14)
In a mixing bowl stir together:
1 package of hash brown type shredded potatoes
(I used Simply Potatoes brand)
8oz sour cream
1 can equivalent cream of chicken soup
(I used homemade)
1 can (or same amount as soup) of milk
1 1/2-2 cups Monterey Jack cheese, shredded
4 tbs melted butter
1 tsp salt
(may use less if you use canned soup)
1 tsp cayenne pepper
1 tsp black pepper
1 cup of crushed corn chips
Layer the above mixture over the meat.  At this point the casserole can be frozen or refrigerated.  If baking right away, top with 1 1/2 cups of crushed corn chips (I measured prior to crushing) and place in a 350 degree oven for approximately 45 minutes.  If frozen, allow casserole to defrost in the refrigerator overnight.  Once casserole is refrigerated, prior to baking add 1 1/2 cups crushed corn chips and increase baking time to 1 hour at 350 degrees.
Mexican Chip Casserole Recipe