Sour Cream Chili Bake

• 1 lb. Ground Beef
• 1 15 oz. can of Pinto Beans
• 1 10 oz. can of Enchilada sauce
• 1 c. Shredded Sharp American Cheese
• 1 T. instant minced Onion
• 16 oz. pkg. Corn Chips
• 1 c. Low Fat Sour Cream
• 1/2 c shredded cheese
• 1 small can Tomato Sauce

In a large skillet brown ground beef and drain.  Stir in drained kidney beans, enchilada sauce, tomato sauce, 1 c. of  sharp cheese, and onion.  Set aside 1 c. of corn chips; coarsely crush remaining chips.  Stir crushed chips into the meat mixtures. Put mixture into a 1 1/2 quart baking dish.  Bake covered at 375 degrees for 30 minutes.  Spoon sour cream atop casserole.  Sprinkle remaining 1/2 c. cheese on top.  Crush the 1 c. of chips that were set aside and sprinkle around the edges of the casserole.  Bake uncovered for 2-3 minutes until cheese is melted.