Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 to 6 servings

Recipe courtesy Reader’s Digest; www.rd.com/food

Ingredients

1 pound ground beef
1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can enchilada sauce
11⁄2 cups (6 ounces) shredded cheddar cheese, divided
1 4-ounce can chopped green chilies, undrained
11⁄2 cups crushed corn chips
1 tablespoon dried minced onion
1 cup (8 ounces) sour cream
Additional corn chips

Directions

1. Crumble beef into an ungreased 2-quart microwave-safe dish.
2. Cover with waxed paper.
3. Cook on high for 5 minutes or until meat is no longer pink, stirring twice; drain.
   
4. Stir in the beans, enchilada sauce, 1 cup of cheese, chilies, crushed corn chips and onion; mix well.
5. Cover and microwave on high for 3 minutes or until heated through, stirring once.
   
6. Top with the sour cream and remaining cheese.
7. Heat, uncovered, at 70 percent power for 2 to 3 minutes or until cheese is melted.
8. Serve with corn chips.