1 pound ground beef
1 can pinto beans, drained (15 oz)
1 can hot enchilada sauce (15 oz)
1 can tomato sauce (8 oz)
1 cup shredded sharp American cheese (4 oz)
1 T. instant minced onion
1 pkg. corn chips (6 oz)
1 cup sour cream
1/2 cup shredded sharp American cheese (2 oz)

In skillet, brown ground beef; drain off fat. Stir in drained beans, enchilada sauce, tomato sauce, the 1 cup shredded cheese and instant minced onion. Set aside 1 cup of the corn chips coarsely crush remaining chips. Stir crushed chips into meat mixture. Turn into a 1 1/2 quart casserole. Bake, covered, at 375 for 30 minutes. Spoon sour cream on top of casserole. Sprinkle with the 1/2 cup cheese. Sprinkle reserved chips around edge of casserole. Bake, uncovered, 2 to 3 minutes. Makes 6 servings.

•    1 Tbsp vegetable oil
•    1 medium onion, chopped
•    1 clove garlic, pressed
•    1 can chopped green chilies
•    3 cup chicken broth (or vegetable broth, if you prefer)
•    1 Tbsp chili powder
•    1 can diced tomatoes, drained
•    1 15 oz can black beans, drained
•    1 15 oz can cannellini beans, rinsed and drained
•    1/2 cup cilantro, chopped
Heat oil in a 3 qt saucepan over med. high heat.  Saute onion and garlic till transluscent.
Stir in remaining ingredients, except cilantro.  Heat to boiling; reduce heat.  Cover and simmer for 30 minutes, stirring occasionally.  Sprinkle with chopped cilantro and serve.