Mexican Chip Casserole


3/4 cup finely chopped onion
2 tablespoons butter
1 can (15 oz.) tomato sauce
1 can (4 oz.) diced green chilies
2 teaspoons cumin
1 teaspoon salt
1/4 teaspoon red pepper 1 package (8 oz.) tortilla chips,
coarsely crushed
2 cups (8 oz.) shredded Wisconsin
Hot Pepper Jack cheese
1 pound ground beef, cooked and drained
1 cup dairy sour cream
1/cup (2 oz.) shredded sharp
Wisconsin Cheddar cheese

Preheat oven to 350¡F. Saute onion in butter until transparent. Add sauce, chilies, cumin, salt and red pepper. Simmer uncovered, 10 minutes. Layer in buttered 9-inch square baking dish half of the following: tortilla chips, Hot Pepper Jack cheese, beef and sauce. Repeat once. Bake for 20 minutes. Remove from oven and spread sour cream on top. Sprinkle with Cheddar cheese. Bake an additional 5 to 10 minutes. Makes 6 to 8 servings.