Photo: Melina Hammer; Styling: Buffy Hargett
Yield
Makes 6 servings

Make this Texas Friday-night-football favorite your Tuesday supper.

How to Make It

Step 1

Sauté corn in 3 tsp. hot olive oil in a large skillet over medium heat 3 to 4 minutes or until corn begins to char. Remove corn from skillet.

Step 2

Sauté sausage in skillet over medium-high heat 6 to 8 minutes or until browned. Remove from skillet, and drain on paper towels.

Step 3

Sauté onion in remaining 2 tsp. hot oil in skillet over medium-high heat 4 to 5 minutes or until tender. Stir in chili powder and cumin; cook, stirring often, 2 to 3 minutes. Stir in salsa, chiles, and sausage. Cook over medium heat, stirring often, 7 to 8 minutes or until slightly thickened. Remove from heat; stir in beans, lime juice, and corn.

Step 4

Divide chips among 6 plates. Spoon sausage mixture over chips; top with half of cheese. Serve with toppings and remaining cheese.

Step 5

Note: We tested with Herdez Salsa Verde and Fritos Original Corn Chips.

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