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

In 2 quart casserole, crumble ground beef, add onion. Microwave on high, covered, until meat is brown, about 5 minutes. Stir several times to break up meat. Drain off excess fat and stir in enchilada sauce and tomato sauce. Micro-cook, covered, 5 minutes, on high, stirring once. Drain beans and stir in. Add 1 cup crushed corn chips and 1 cup shredded cheese into meat. Micro- cook on high, covered, 6 minutes, stirring once. Stir, then spread sour cream over top and sprinkle remaining chips and cheese over top. Cook on high just until sour cream is hot. Serves 6 to 8.