• nonstick cooking spray
• 2 tsp. vegetable oil
• 12 corn tortilla
• 1 Lbs. chili with meat and beans
• 1 Lbs. canned pinto beans, drained and rinsed
• 2/3 Lbs. enchilada sauce
• 1/2 Lbs. tomato sauce
• 1 Tbs. onion\cooked, grated
• 1 cup shredded fat-free cheddar cheese
• 1/2 cup nonfat sour cream
• 1/2 cup nonfat plain yogurt

Preheat oven to 425° F. Spray 2 baking sheets and 1 large baking dish with nonstick cooking spray. Brush oil lightly over one side of each tortilla. Sprinkle with salt to taste. Cut each tortilla into 8 wedges and arrange in a single layer on the prepared baking sheets. Bake 8-10 minutes until crisp, rotating the baking sheets midway through baking. Let cool. Lower oven temperature to 375° F. Stir together next 5 ingredients and 3/4 cup cheese in a bowl. Add 4 cups of the tortilla crisps and stir to coat them with sauce. Turn into the prepared baking dish and bake 25-30 minutes, or until bubbly. Combine sour cream and yogurt and spread over top of the casserole. Sprinkle with remaining 1/4 cup cheese and 2 cups tortilla crisps. Bake 5 minutes longer.