Microwave Enchilada Chili Bake - cooking recipe

Ingredients

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

Preparation

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