Sour Cream-Chili Bake
| 1 lb. ground beef | 1 15-ounce can pinto beans, drained |
| 1 10-ounce can hot enchilada sauce |
1 8-ounce can tomato sauce |
| 1 cup shredded sharp American Cheese |
1 Tbsp. instant minced onion |
| 1 6-ounce pkg. corn chips | 1 cup dairy sour cream |
| 1/2 cup shredded sharp American cheese |
In skillet, brown meat; drain off fat. Stir in drained beans, enchilada sauce, tomato sauce, the 1 cup shredded cheese & instant minced onion.
Set aside 1 cup of the corn chips; coarsely crush remaining chips. Stir crushed chips into meat mixture. Turn Pour into a 1 1/2-quart casserole. Bake, covered, at 375 degrees for 30 minutes.
Spoon sour cream atop casserole; sprinkle with the 1/2 cup cheese. Sprinkle reserved chips around edge of casserole. Bake, uncovered, 2 to 3 minutes more. Serves around 6 people!
