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Mexican chef salad

Yield: 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

Instructions:

-Crushed Coarsely 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...

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