Enchilada Casserole

Ground beef (1-11/2 LB.)
1/3 cup finely chopped onion
Garlic (fresh or powder)
Enchilada sauce (1 can mild or medium to your taste)
Yellow corn (1 small can)
Bush's Chili Beans (3/4 to 1 full can)- do not drain (You can use Black Beans if you prefer)
3 oz. cream cheese cubed
1/3 cup sour cream
8-12 oz grated colby jack (or cheddar)
Nacho flavor chips ( or Julio's Chips are best)

Brown meat in large skillet, add onion and garlic and cook till softened. Next add Enchilada sauce, corn and beans. Stir to mix well. Then add cream cheese and sour cream, again stirring and mixing well till cream cheese melts. You can add a little water if meat mixture is too thick - it should be a little soupy.

Take a casserole dish and spray with Pam (or likes). Put a small amount of meat mixture on bottom of casserole dish, then add crushed chips, sprinkle cheese and add more meat sauce and continue with one more layer of chips and cheese. Save enough meat mixture to cover on top chips and sprinkle with remaining cheese.

Bake in 350 oven for 30 minutes or till bubbling through.