1 lb. ground beef
1 (15 oz.) can pinto beans, drained
1 (10 oz.) can enchilada sauce
1 (8 oz.) can tomato sauce
1 c. shredded American cheese (4 oz.)
1 tbsp. minced onion
1 (16 oz.) pkg. corn chips
1 c. sour cream

Brown ground beef in skillet. Drain off excess fat. Remove from heat; add beans, enchilada sauce, tomato sauce, 1/2 cup cheese and onion. Set aside 1 cup corn chips. Stir remaining corn chips into meat mixture. Pour into greased 2-quart casserole dish. Cover and bake in 375°F oven for 30 minutes. Top with sour cream and sprinkle with remaining cheese. Sprinkle with remaining corn chips on top. Continue baking until cheese is melted.

Yield: 6 servings.