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

Brown beef and drain. Stir in beans, enchilada sauce, tomato sauce, cheese and instant minced onion. Take one half of the corn chips and coarsely crushed. Stir crushed chips into meat mixture. Put in 1 1/2 quart casserole. Bake covered at 375 degrees for 30 minutes. Spoon sour cream on top of casserole. Sprinkle with cheese. Place remaining chips around edge of casserole. Bake uncovered 2 to 3 minutes.