Ingredients
| 1/2 pound bulk Italian turkey sausage or bulk hot Italian sausage |
| 1/4 cup chopped onion |
| 1/4 cup chopped green or red sweet pepper |
| 1 8-ounce can red kidney beans, rinsed and drained |
| 1/3 cup thick-and-chunky salsa |
| 6 cups tortilla chips |
| 2 cups shredded co-jack cheese (8 ounces) |
| Guacamole dip (optional) |
| Sliced ripe olives (optional) |
Preparation
| 1. Combine sausage, onion, and sweet pepper in a skillet. Cook over medium heat, stirring occasionally, about 7 minutes or until sausage is browned and vegetables are tender. Drain well. Stir in beans and salsa; cook until heated through. |
| 2. Arrange half the chips on a 12-inch round microwave-safe platter. Spoon half the sausage mixture evenly over chips. Top with half the cheese. Microwave, uncovered, on 100 percent power (high) for 1 to 2 minutes or until cheese melts, giving the dish a half-turn once. Top with guacamole dip and sliced ripe olives, if desired. Repeat with remaining ingredients. Serve warm |
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