🫙 From the Spice Rack
Mexican Chef Salad
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
sideeasy
Ingredients8 items
Ingredients
- 1lbsmoked sausage, cut into
- 1/2ts cumin
- 1head lettuce, torn into
- 1/2lbcheddar cheese, grated
- 2avacados, sliced
- 4stalks celery, sliced
- 18-oz bottle french or ranch
- 18-oz package taco chips,
Directions
- 1
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
- 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 ///oo/\ From the hearth in Sandee's Kitchen.