1 - 1 1/2 lbs. ground beef
1 lb. can kidney beans, drained
1 (15 oz.) can mild enchilada sauce
1 (8 oz.) can tomato sauce
1 tbsp. dried minced onion
1 (6 oz.) pkg. corn chips
2 c. shredded cheddar cheese
1 - 1 1/2 c. sour cream

In a skillet brown the ground beef. Drain fat. Combine beans, enchilada sauce and tomato sauce in a bowl with minced onion. Set aside 1 cup chips and 1/2 cup cheese. Add remaining cheese and chips with meat to beans. Stir. Empty into a buttered 2 quart casserole. Bake, uncovered at 375 degrees for 20 to 25 minutes or until heated through. Spread the top with sour cream and sprinkle with reserved cheese. Ring the remaining corn chips around the edge. Return to oven for 3 to 4 minutes or until cheese melts.

Serves 4 to 6.