Microwave Enchilada Chili Bake

• 1 lb. lean ground beef
• 1 c. chopped onions
• 1 clove garlic, minced
• 1 (10 oz.) can hot enchilada sauce
• 1 (8 oz.) can tomato sauce
• 1 (15 oz.) can pinto beans, drained
• 2 1/2 c. crushed corn chips, divided
• 1 c. (4 oz.) shredded Cheddar cheese, divided
• 1 c. dairy sour cream

1. Place beef in a 3-quart microproof casserole; break up with a spoon.
2. Add onions and garlic.
3. Cook on High 5 to 6 minutes or until beef is no longer red; drain.
4. Stir again to break up beef. Stir in enchilada sauce and tomato sauce.
5. Cook on High 3 minutes. Stir in beans, 1 cup corn chips and 3/4 cup cheese.
6. Cover; cook on High 6 minutes; stir.
7. Spread sour cream evenly over top. Sprinkle with 1 1/2 cups corn chips and 1/4 cup cheese.
8. Cook on Medium-high for 1 to 2 minutes until sour cream is warm.
9. Let stand 5 minutes before serving.
10. Makes 6 to 8 servings.

lean ground beef, onions, clove garlic, enchilada sauce, tomato sauce, pinto beans, corn chips, cheddar cheese, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=668812 (may not work)