Easy Frito Pie
1 tube (9 oz) pork chorizo
1 pound ground beef
1 cup onions
1 package (1 oz) taco seasoning mix
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon garlic powder
⅔ cup water
1 can (10 oz) red enchilada sauce
1 can (16 0z) can pinto beans
1 bag (9.75 oz) Frito Scoops corn chips
2½ cups Mexican cheese blend, shredded
¼ cup green onions, chopped
¾ cup sour cream, for topping
Heat oven to 350°F. Spray a 9x13-inch (3 quart) baking dish with non-stick cooking spray.
In a large nonstick skillet over medium heat, stir chorizo for 5 minutes. Add in ground beef and onions. Cook until brown, stirring frequently, then drain. Stir in taco seasoning mix, onion powder, chili powder, garlic powder and water. Heat to boiling. Reduce heat to medium and simmer uncovered for 5 minutes, until thickened. Stir in the enchilada sauce and pinto beans and cook for 2 minutes.
In the baking dish, layer 2 cups of corn chips in a single layer. Top with 1 cup of the cheese. Spoon the beef mixture over the cheese, then top with the remaining cheese.
Bake 18 to 20 minutes until cheese is melted and edges are bubbly. Top with remaining corn chips and the green onions. Serve with sour cream, if desired.