Sour Cream Chili Bake

Sour Cream Chili Bake

1 lb Ground beef
1 cn Pinto beans, drained (15 oz)
1 cn Enchilada sauce (10 oz)
1 cn Tomato sauce (8 oz)
1 c Shredded process American cheese
1 tb Instant minced onion
1 c Water
4 c Corn chips
1 c Sour cream
1/2 c Shredded process American cheese

In a skillet, brown ground beef; drain. Transfer meat to slow cooker. 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 to the meat mixture. Cover: cook on low-heat for 8 to 10 hours. To serve, top with sour cream, remaining cheese, and reserved corn chips.