1 can (30 oz.) Nalley's chili con carne
1 sm. onion, chopped
1 tbsp. butter
1 can (8 oz.) tomato sauce
2 eggs, slightly beaten
3/4 c. Half and Half
2 c. corn chips, crushed
1 c. Jack cheese, shredded
1 c. sour cream
1/2 c. Cheddar cheese, shredded

Saute onion in butter. Add tomato sauce and simmer 5 minutes. Mix eggs with Half and Half, and gradually stir into tomato sauce.

In 2 quart casserole dish, layer 1/2 the corn chips, chili, Jack cheese and tomato mixture. Repeat with remaining half for each layer. Spoon sour cream over top. Sprinkle with Cheddar cheese and bake 35 minutes at 375 degrees.