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

In skillet, brown ground beef; drain off fat. Stir in drained beans, enchilada sauce, tomato sauce, 1 cup shredded American cheese and minced onion.

Set aside 1 cup of corn chips; coarsely crush remaining chips into meat mixture. Turn into a 1 1/2 quart casserole dish. Bake, covered, at 375 degrees for 30 minutes.