Mexican Chef Salad

• 1 pound smoked sausage cut into bite sized pieces
• 1 each kidney beans, canned 15 ounce can, drained
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 each iceberg lettuce pieces
• 1 each red onion sliced into rings or strips
• 1 each green bell peppers cut into rings or strips
• 4 each tomatoes cut into chunks
• 1/2 pound cheddar cheese grated
• 2 each avocados sliced
• 4 each celery stalks sliced
• 1 each salad dressing, french french onion or ranch, 8 ounce bottle
• 1/2 teaspoon red hot pepper sauce
• 1 each taco shells 8 ounce package, crushed

1. Brown smoked sausage in skillet.
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, avocado, and celery with the dressing and hot pepper sauce.
4. Add taco chips.
5. Mix in hot sausage/bean mixture and serve immediately.

sausage, kidney beans, chili powder, cumin, red onion, green bell peppers, tomatoes, cheddar cheese, avocados, celery, salad dressing, red hot pepper sauce, taco

Taken from recipeland.com/recipe/v/mexican-chef-salad-38597 (may not work)