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 (4 oz.)
1 tbsp. instant minced onion
1 (6 oz.) pkg. corn chips
1 c. sour cream
1/2 c. shredded sharp American cheese (2 oz.

In skillet brown ground beef; drain off fat. Stir in drained beans, enchilada sauce, tomato sauce, and 1 cup shredded cheese, and instant minced 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 atop casserole; sprinkle with the 1/2 cup cheese. Sprinkle reserved chips around edge of casserole. Bake, uncovered, 2 to 3 minutes.