Sour Cream Chili Bake     [slowcooker]


1 pound Ground beef 
1 can Pinto beans, drained (15 oz) 
1 can Enchilada sauce (10 oz) 
1 can Tomato sauce (8 oz) 
1 cup Shredded process Amer cheese 
1 tablespoon Instant minced onion 
1 cup Water 
4 cups Corn chips 
1 cup Sour cream 
1/2 cup Shredded process American 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 mixture.
 Cover and cook on low heat for 8 to 10 hours. 
To serve, top with sour cream, remaining cheese, and reserved corn chips.