Mexican Sour Cream Chili Bake

Mexican Sour Cream Chili Bake

1 pound ground beef
1 can pinto beans, drained
10 ounces enchilada sauce
8 ounces tomato sauce
1 cup shredded cheddar cheese
1 tablespoon minced onion
1 cup water
4 cups corn chips
1 cup sour cream
1/2 cup shredded cheddar cheese

Brown ground beef; drain.

Transfer meat to crock pot. Stir in beans, enchilada sauce, tomato sauce, 1
cup of cheese, onion and 1 cup of water.

Reserve 1 cup of corn chips; crush the remaining chips and add to the meat

Cover and cook on low heat for 8 to 10 hours.

To serve, top with sour cream, remaining cheese, and reserved corn chips.