Follow these steps for perfect results
Pork Sausage
bulk
Onion
chopped
Tomatoes
diced
Picante Sauce
Tortilla Chips
Monterey Jack Cheese
shredded
Avocado
diced
Cook sausage and onion in a skillet over medium heat until sausage is no longer pink.
Drain well.
Add 2 cups of diced tomatoes and picante sauce to the skillet.
Bring the mixture to a boil.
Reduce heat to low and simmer, uncovered, for 20 minutes, or until most of the liquid has evaporated.
Spread tortilla chips on a large plate.
Top the chips with the sausage mixture.
Sprinkle 3 cups of shredded Monterey Jack cheese over the chips.
Garnish with remaining 1 cup of diced fresh tomatoes and diced avocado.
Expert advice for the best results
For extra flavor, add a can of drained and rinsed black beans to the sausage mixture.
Use a variety of tortilla chips for different textures and flavors.
Everything you need to know before you start
15 minutes
Sausage mixture can be made ahead and stored in the refrigerator for up to 3 days.
Arrange chips on a large platter and top with sausage and cheese for a shareable presentation.
Serve with sour cream, guacamole, and additional picante sauce.
Pairs well with the spice and saltiness.
Classic pairing for Mexican-inspired dishes.
Discover the story behind this recipe
Popular appetizer at social gatherings.
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