Super Bowl Nacho Casserole

Making this classic Super Bowl type dish made me a bit queasy, having just finished reading Barbra Kingsolver's Animal Vegetable Miracle - a MUST READ. But I found beautiful VT grass-fed ground beef at a local co-op when visiting family in VT - so I went for it.
2 lb ground beef
1 can black beans, drained
1 can pinto beans, drained
1 can diced tomatoes
2 onions, diced
1 green pepper, diced
1 carrot, diced
4 cloves garlic, minced
2 tsp ground cumin
2 Tbsp pimenton (smoked paprika)
1 Tbsp chili powder
corn tortilla chips
1 lb grated cheddar or Monterrey Jack

Preheat oven to 375F. In a large skillet, brown the beef well, removing any accumulating water as you go to a bowl. Add the cumin, chili powder and pimenton and cook another minute. Remove beef to a bowl. In same skillet, sauté the onion, pepper and carrot in a bit of canola oil, until the veggies are softened and beginning to caramelize, about 10 minutes. Add the garlic and cook another 2-3 minutes until fragrant. Return the beef, any liquid removed during sautéing and the tomatoes to the skillet and heat through. Salt and pepper to taste.

Spray a large 9x13 casserole with oil and cover the bottom with a layer of chips. Cover chips with half the meat mixture and half the cheese. Cover the cheese layer with another layer of chips, meat and cheese. Bake for 20-30 minutes until bubbly. Top with spoonfuls of salsa.