2 tbsp. butter
1 sm. onion, chopped
1 (6 oz.) pkg. corn chips (4 c.)
2 c. grated sharp cheddar cheese
1 (1 lb.) can chili without beans
1 (1 lb.) can kidney beans, drained
1 (12 oz.) can Mexicorn, drained

In 12 x 8 inch glass casserole, add butte and onion. Microwave on high for 3 minutes, stirring once. Reserve 1 cup corn chips and 1 cup cheese. Blend remaining chips, cheese, chili, beans and corn with onions. Microwave, high, covered for 8 to 9 minutes, rotating 1/4 turn halfway through cooking (I don't do this). Sprinkle with reserved cheese. Microwave on high, uncovered, 3 minutes; then top with remaining corn chips. Rest 5 minutes.