Recipes Nacho Mountain

foodforthefarmer

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1 tbsp (15 mL) olive oil
1 lb (500 g) Hot Italian Sausages , casings removed and meat chopped
1 cup (250 mL) Salsa Mild
1 can (540 mL) Blue Menu Six Bean Medley ,rinsed and drained
2 tsp (10 mL) chili powder
5 cups (1.25 L) Multigrain Premium Tortilla Chips
3 cups (750 mL) Southwest Shredded Cheese
2 green onions, chopped
1 tbsp (15 mL) chopped fresh coriander
1 jalapeno, seeded and cut in thin rings

Instructions
1.Preheat oven to 350°F (180°C).
2.In large nonstick frying pan, heat oil over medium heat; cook sausage meat for 10 to 12 minutes, stirring occasionally, or until browned and cooked through. Drain on paper towel-lined plate. In bowl, stir together sausage and salsa.
3.In bowl, combine beans, chili powder and 1/3 cup (75 mL) water. Using potato masher, mash to chunky paste.
4.Arrange one-third of tortilla chips on 10 inch (25 cm) pie plate. Dollop with one-third of bean paste, one-third of sausage mixture and one-third cheese. Repeat layers twice, stacking high. Bake in centre of oven for 20 minutes.
5.Sprinkle with onions, coriander and jalapenos. Serve with additional salsa, sour cream and/or guacamole, if desired.
 
 
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