1 lb. ground beef
1 (15 oz.) can pinto beans, drained
1 (10 oz.) can mild enchilada sauce
1 (8 oz.) can tomato sauce
1 c. shredded sharp American cheese (4 oz.)
1 tbsp. instant minced onion
1 (6 oz.) pkg. corn chips
1 c. dairy sour cream
1/2 c. shredded sharp American cheese (2 oz.)

In skillet, brown ground beef and drain off fat. Stir in drained beans, enchilada sauce, tomato sauce, 1 cup cheese, and instant onion. Set aside 1 cup corn chips, coarsely crush remainder of chips. Stir crushed chips into meat mixture. Turn into a 1 1/2 quart casserole. Bake at 375 degrees for 30 minutes, covered. Spoon sour cream atop casserole and sprinkle with 1/2 cup cheese. Sprinkle chips around edge. Bake, uncovered, 2 to 3 minutes.