1 package Premium Pork Hot Sausage
1 cup chopped onion
2 cans (14 ½ ounces each) diced tomatoes, un-drained
1 can (15 ounces) kidney beans, drained, rinsed
½ cup water
1 package (1 ¼ ounces) taco seasoning mix
10 cups restaurant-style tortilla chips (10 ounces), coarsely broken
2 cups (8 ounces) shredded cheddar cheese
Sour cream and chopped fresh cilantro for serving (optional)
Preheat oven to 350°F. Cook sausage and onion in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Return sausage mixture to skillet.
Add tomatoes, beans, water and seasoning mix; stir. Bring to a boil. Reduce heat to MEDIUM-LOW; simmer 10 minutes or until slightly thickened, stirring occasionally.
Place broken tortilla chips in lightly greased 13x9-inch baking dish; cover with layers of 1 cup cheese, sausage mixture and remaining cheese.
Bake 30 minutes. Cut into 8 squares. Serve topped with sour cream and cilantro, if desired.