Preheat the oven to 350°F.

Toast the chilies in a skillet for 2 minutes.

Add the onion, broth (or water) and garlic, and bring to a simmer.

Simmer for 10 minutes or until the chilies are bright red and softened, keeping them submerged.

Now add the chilies to a blender with the garlic, onions, broth, and seasonings, and puree.

Strain to remove solids and seeds.

Brown the beef in a skillet and, if needed, drain off any excess grease.

Drain and rinse the kidney beans, and add them to the ground beef.

Add the tomato sauce and pureed mixture and bring to a simmer, then cook for 5 minutes.

Put half the Fritos corn chips in a 9 x 13-inch casserole dish.

Layer the meat mixture on top and then add half the cheese.

Bake for 10 to 15 minutes or until the cheese melts.

Add the rest of the chips on top and then the rest of the cheese, lettuce and tomatoes.