1 lb. ground beef
1 (15 oz.) can pinto beans, drained
1 (10 oz.) can hot enchilada sauce
1 (8 oz.) can tomato sauce
1 1/2 c. shredded cheddar cheese
1 (6 oz.) pkg. corn chips
1 c. sour cream

Brown ground beef; drain off fat. Stir in pinto beans, enchilada sauce, tomato sauce and 1 cup shredded cheese. Set aside 1 cup corn chips, coarsely crush remaining chips and stir into meat mixture. Bake in a 1 1/2 quart covered casserole dish at 375 degrees for 30 minutes. Spoon sour cream on top of casserole. Sprinkle 1/2 cup cheese on top and remaining chips around edge. Bake, uncovered 2 to 3 minutes. Makes 6 servings.