Step 1

Preheat oven to 425 degrees F and cook the frozen egg noodles according to directions in a medium sized pot.

Step 2

Meanwhile, heat butter (2 tablespoons) in a 12-inch cast iron or other oven-safe skillet over medium-high heat.

Step 3

Sauté the onions, bell pepper, and jalapeño in the butter until softened and beginning to brown, stirring occasionally (about 5 minutes).

Step 4

Add the taco seasoning (2 tablespoons). Stir to coat the veggies and continue sautéing, stirring constantly, for about 30 seconds.

Step 5

Add the chicken broth (1 cup). Use a wooden spoon to make sure any stuck-on bits are scraped up from the bottom of the skillet.

Step 6

Turn the heat to medium-low. Stir in the sour cream (8 oz).

Step 7

Add the frozen corn (1 cup), tuna, cooked egg noodles, and cilantro (2 tablespoons). Stir well to incorporate and turn off the heat.

Step 8

Sprinkle the crushed tortilla chips (1 cup) on top of the casserole, followed by the cheese (1 cup).

Step 9

Bake uncovered at 425 degrees for 15-20 minutes, or until chips are toasted and cheese is melted and beginning to brown.