| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy, Eggs, Grains |
Mexican |
Pork, Vegetables, Mexican, Salads, Cheese/eggs |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Smoked Sausage, Cut Into Bite-sized Pieces |
| 1 |
|
15-oz Can Kidney Beans, Drained |
| 1 |
ts |
Chili Powder |
| 1/2 |
ts |
Cumin |
| 1 |
|
Head Lettuce, Torn Into Pieces |
| 1 |
|
Red Onion, Sliced Into Rings Or Strips |
| 1 |
|
Green Pepper, Cut Into Rings Or Strips |
| 4 |
|
Tomatoes, Cut Into Chunks |
| 1/2 |
lb |
Cheddar Cheese, Grated |
| 2 |
|
Avacados, Sliced |
| 4 |
|
Stalks Celery, Sliced |
| 1 |
|
8-oz Bottle French Or Ranch Dressing |
| 1/2 |
ts |
Hot Pepper Sauce |
| 1 |
|
8-oz Package Taco Chips, Crushed Coarsely |
INSTRUCTIONS
Brown smoked Sausage in skillet. Add beans, chili powder, and cumin, and
cook 10 to 15 minutes or until thoroughly heated, stirring often. Toss
together lettuce, green pepper, tomatoes, cheese, avacado, and celery with
the dressing and hop pepper sauce. Add taco chips. Mix in hot sausage/bean
mixture and serve immediately.
SERVINGS: 4 to 6
//^oo^\\ From the hearth in Sandee's Kitchen...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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