Mexican Chef Salad

Ingredients

260 gr smoked sausage
475 gr kidney beans
3 gr chili powder
1 gr cumin
1 head lettuce
1 slice onion
1 slice green pepper
4 tomatoes
110 gr cheddar cheese
2 slices avacados
4 slices stalks celery
230 gr bottle french
2 ml pepper sauce
8 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...