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Mexican chef salad


Ingredients

1 lbs Smoked Sausage, Cut Into
-Bite-sized Pieces
1 15-oz Can Kidney Beans
-Drained
1 tsp Chili Powder
1/2 tsp 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 lbs Cheddar Cheese, Grated
2 Avacados, Sliced
4 Stalks Celery, Sliced
1 8-oz Bottle French Or Ranch
-Dressing
1/2 tsp Hot Pepper Sauce
1 8-oz Package Taco Chips
-Crushed Coarsely


Directions
  1. Brown smoked sausage in skillet.
  2. Add beans, chili powder, and cumin, and cook 10 to 15 minutes or until thoroughly heated, stirring often.
  3. Toss together lettuce, green pepper, tomatoes, cheese, avacado, and celery with the dressing and hop pepper sauce.
  4. Add taco chips.
  5. Mix in hot sausage/bean mixture and serve immediately.
  6. Servings: 4 to 6 ////\ from the hearth in sandee"s kitchen..




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