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 c. shredded cheese
1 tbsp. minced onion
1 (6 oz.) pkg. corn chips
1 c. sour cream
1/2 c. shredded cheese

Brown beef, drain. Stir in beans, sauces, 1 cup cheese and onion. Set aside 1 cup chips, coarsely crush remaining chips. Stir crushed chips into meat mixture. Turn into 1 1/2 quart casserole. Bake uncovered at 375 degrees for 30 minutes. Spoon sour cream atop casserole, sprinkle with 1/2 cup cheese. Sprinkle chips around edge. Bake uncovered 2 to 3 minutes. 6 servings.