2 cups Texas Two-Step Chili Mix (add cooked ground beef, if desired)
1 pound H-E-B Smoked Jalapeño Sausage
2 cans (15 ounces each) pinto beans, rinsed and drained
1 1/2 cups Crema Mexicana (Mexican sour cream)
1 bag (12 ounce) small corn chips (or tortilla chips) crushed
1 cup shredded Mexican-blend cheese
Heat oven to 375 F. Spray a 9 x 13-inch baking dish with non-stick spray; place sausage in dish.
Place in oven to heat sausage briefly while oven heats. Remove sausage from dish; slice thinly.
Layer corn chips evenly over bottom of same baking dish. Next, layer pinto beans, then sausage, sour cream and Two- Step Chili mix; top casserole with shredded cheese.
Bake uncovered, 20 to 25 minutes, or until hot and bubbly. Let stand 5 minutes and serve
No Nutritional Information Available