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

Brown ground beef and drain. Stir in drained beans, sauces, 1 cup of cheese, and onions. Set aside 1 cup corn chips; coarsely crush remaining chips and add to meat. Put in casserole dish and bake covered at 375 degrees for 30 minutes.

Spoon sour cream on top of casserole. Sprinkle with remaining cheese. Sprinkle reserved chips around edge of casserole. Bake uncovered 2-3 minutes.