In large skillet, brown ground beef. Stir in taco seasoning. Sprinkle flour over top. Stir to combine.
Stir in broth and bring to a simmer. Simmer until sauce thickens.
Grease 9×13 inch baking pan. Place 1/2 of crushed chips across bottom of dish. Layer with half the meat sauce and then half the cheese. Repeat layers: chips, meat, cheese.
If cooking right away, place in 325° oven and bake for about 20 minutes or until bubbly.
If making as a freezer meal, do not bake. Instead, cover with foil, label, cool, and freeze. On serving day, thaw casserole and follow baking directions, adding up to 10 to 15 minutes baking time, depending on how cold or frozen the casserole is at the start.
Serve with toppings.
To make in the slow cooker:
Prepare the meat sauce as directed above. Grease the crock of a casserole slow cooker with nonstick cooking spray. Assemble the casserole as directed. Cover and cook on HIGH for 1 hour. Serve with toppings.
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.Nutritional values are approximate and based on 1/8 the casserole.