2 lbs. ground beef
2 (1 lb.) cans kidney beans
2 (15 oz.) cans mild enchilada sauce
2 tbsp. instant minced onion
4 c. shredded cheddar cheese
2 c. corn chips

Preheat oven to 375 degrees. Brown ground beef in a skillet, drain. Rinse and drain kidney beans; combine with enchilada sauce and minced onion; add 3 cups of the cheese, the corn chips and browned beef. Stir to blend. Pour into a 4 quart casserole. Bake uncovered for 20 to 25 minutes or until hot and bubbly. Spread 1 cup cheese on top; bake 3 or 4 minutes longer or until cheese browns. Serve hot. Makes 12 servings.