1 lb. ground beef
1 can (15 oz.) enchilada sauce
1 tbsp. instant minced onion
2 c. (8 oz.) shredded Cheddar cheese
1 can (1 lb.) kidney beans, drained
1 can (8 oz.) tomato sauce
1 pkg. (6 oz.) corn chips

In skillet, brown beef. In a mixing bowl, combine beans, enchilada sauce, tomato sauce and onion. Set aside 1 cup corn chips and 1/2 cup cheese. Add remaining cheese, corn chips and meat to beans; stir to blend.

Pour into a 2 quart casserole. Bake uncovered in a preheated 375 degree oven 20-25 minutes or until heated through. Sprinkle with reserved cheese. Ring remaining corn chips around edge. Return to oven for 3-4 minutes or until cheese is melted. Serve immediately. Serves 6.