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

Brown ground beef, drain off fat. Stir in drained beans, enchilada sauce, tomato sauce, 1 cup shredded cheese and instant onion. Set aside 1 cup of the corn chips; coarsely crush remaining chips. Stir crushed chips into meat mixture. Turn into a 1 1/2 quart casserole.

Bake covered at 375 degrees for 30 minutes. Spoon sour cream over casserole; sprinkle with the 1/2 cup cheese. Sprinkle reserved chips around edge of casserole. Bake, uncovered, 2-3 minutes. makes 6 servings.