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

In skillet, brown ground beef; drain off fat. Stir in drained beans, enchilada sauce, tomato sauce, the 1 cup shredded cheese, and instant minced onion. Set aside 1 cup of the corn chips; coarsely crunch remaining chips. Stir crushed chips into meat mixture. Turn into a 1 1/2 quart casserole dish. Bake, covered, at 375 degrees for 30 minutes. Spoon sour cream atop casserole. Sprinkle with the 1/2 cup cheese. Sprinkle reserved chips around edge of casserole. Bake, uncovered, 2 to 3 minutes. Serves 6.