Ingredients
- 2 cups corn ( frozen whole kernel yellow corn, thawed, I use fresh when it is in season and delicious!)
- 5 teaspoons olive oil (divided)
- 1 package (9 ounce) pork sausages ( garlic pork sausage links, casings removed)
- 1 onion (medium sized sweet onion, chopped)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 bottle (16-ounce) salsa verde
- 9 ounces green chiles (two cans 4.5-ounces, chopped green chiles)
- 1 can (16 ounce) navy beans (drained and rinsed)
- 2 tablespoons fresh lime juice
- 6 cups corn chips (original size)
- 4 ounces shredded pepper jack cheese (1 cup)
- Optional toppings: cilantro, radishes, avocado (I use them all)
How to Make
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Step 1: Saute the corn in 3 teaspoons hot olive oil in a large skillet over medium heat for 3 to 4 minutes or until the corn begins to char. Remove the corn from the skillet.
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Step 2: Saute the sausage in the skillet over medium-high heat for 6 to 8 minutes or until browned. Remove from the skillet and drain on paper towels.
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Step 3: Saute the onion in the remaining 2 teaspoons hot oil in the skillet over medium-high heat for 4 to 5 minutes or until tender. Stir in the chili powder and cumin; cook, stirring often, for 2 to 3 minutes.
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Step 4: Stir in the salsa, chiles, and sausage. Cook over medium heat, stirring often, 7 to 8 minutes or until slightly thickened. Remove from the heat; stir in the beans, lime juice, and corn.
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Step 5: Divide the chips among a6 plates. Spoon the sausage mixture over chips; top with half the cheese. Serve with the optional toppings and remaining cheese.
We hope you enjoy this recipe!
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