1 lb. lean ground beef
1 c. chopped onions
1 clove minced garlic
1 (10 oz.) can salsa or enchilada sauce
1 (8 oz.) can tomato sauce
1 (15 oz.) can pinto or kidney beans
2 1/2 c. crushed corn chips
1 (4 oz.) c. grated cheddar cheese
1 c. sour cream

Place beef in 3 quart micro proof casserole; break up with spoon. Add onions and garlic. Cook on HIGH 5 to 6 minutes or until beef is no longer red; drain. Stir again to break up beef. Stir in enchilada sauce and tomato sauce. Cook on HIGH 3 minutes. Stir in beans (drained), 1 cup of the corn chips and 3/4 of the cheese. Cover. Cook on HIGH 6 minutes; stir. Spread sour cream evenly over top. Sprinkle remaining 1 1/2 cups corn chips and 1/4 cup cheese over sour cream. Cook on 70 for 1 to 2 minutes or until sour cream is warm. Let stand 5 minutes before serving. Yield: 6 to 8 servings.