Heat oven to 350°F. Spray 13x9-inch (3-quart)
glass baking dish with cooking spray.
In 12-inch nonstick skillet, cook beef and
onions over medium-high heat, stirring
frequently, until brown; drain. Stir in
seasoning mix and water. Heat to boiling.
Reduce heat to medium; simmer uncovered 3 to 4
minutes or until thickened. Stir in enchilada
sauce and black beans; cook 1 to 2 minutes or
until heated through.
Place 4 cups of the corn chips in single layer
in baking dish. Top with 1 cup of the cheese;
spoon beef mixture over cheese, then top with
remaining 1 cup cheese.
Bake 18 to 20 minutes or until cheese is melted
and edges are bubbly. Top with remaining corn
chips and the green onions. Serve with sour
cream and guacamole.