Preheat the oven to 375°F.

Open the canned tomatoes and drain in a sieve placed over a bowl. Set aside.

Heat the oil over medium heat in a large skillet. Add the chopped bell pepper, poblano, sliced onion, and crushed garlic.

Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.

Add the ground beef and break into pieces using a spatula.

Add the Spicy Taco Keto Chow and taco seasoning, mix well and cook the seasoned meat, stirring often, until beef is browned, about 10 minutes.

Add the drained tomatoes and cook, stirring occasionally, for a further 2 minutes and then remove from the heat.

In a baking dish, arrange half of the tortilla chips in a slightly overlapping single layer in the bottom.

Spread half of the beef sauce evenly over the tortilla chips and then sprinkle evenly with half of the cheese.

Repeat the tortilla chips, beef sauce and cheese layers.

Bake the casserole until the cheese is golden brown, about 16-20 minutes.

Let cool for 10 minutes before serving.

Top with your favorite toppings.