Categories: Pork/ham, Vegetables, Mexican, Salads, Cheese/eggs 
      Yield: 4 servings 
  
      1 lb Smoked Sausage, Cut Into                 -Or Strips 
           -Bite-sized Pieces                  4    Tomatoes, Cut Into Chunks 
      1    15-oz Can Kidney Beans,           1/2 lb Cheddar Cheese, Grated 
           -Drained                            2    Avacados, Sliced 
      1 ts Chili Powder                        4    Stalks Celery, Sliced 
    1/2 ts Cumin                               1    8-oz Bottle French Or Ranch 
      1    Head Lettuce, Torn Into                  -Dressing 
           -Pieces                           1/2 ts Hot Pepper Sauce 
      1    Red Onion, Sliced Into Rings        1    8-oz Package Taco Chips, 
           -Or Strips                               -Crushed Coarsely 
      1    Green Pepper, Cut Into Rings    
  
  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...