Sour Cream Chili Bake

1 pound ground beef
1 (15 ounce) can pinto beans, drained
1 (10 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce
1 cup shredded process American 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 crockpot. Stir in beans, enchilada sauce, tomato sauce, the 1 cup of cheese, onion and water.

Reserve 1 cup of corn chips; crush the remaining chips and add to the meat mixture. Cover and cook on LOW for 8 to 10 hours.

To serve, top with sour cream, remaining cheese and reserved corn chips.