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

In skillet, brown ground beef; drain off fat. Stir in drained beans, enchilada sauce, tomato sauce, the 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 on top casserole; sprinkle with the 1/2 cup cheese. Sprinkle reserved chips around edge of casserole. Bake, uncovered, 2-3 minutes. Makes 6 servings.