You can reduce the “heat” of this dip by reducing the amount of hot sauce or Cajun seasoning you add to your recipe, but why would you want to?  Keep a little cool sour cream alongside and add just a drop as you dip your chip for a nice touch.  This is a great dish for snacking in front of the television on game day or race day with the family.

1 can chili-seasoned diced tomatoes (14.5 ounces)
1/4 cup water
1 teaspoon Louisiana hot sauce
2 teaspoon Cajun seasoning
2 can pinto or red kidney beans (16 ounce), rinsed, drained and mashed with a fork
1 cup diced green bell-pepper
1/2 cup diced smoked sausage
non-stick cooking spray
4 cups freshly shredded sharp cheddar cheese
baked tortilla chips

Preheat oven to 350 F.  Mix together tomatoes, water, hot sauce, cajun seasoning, beans, green bell-pepper, and smoked sausage. Spray 2 quart casserole dish with cooking spray.   Place mixture into casserole dish.  Bake for 30 minutes or until bubbling.  Sprinkle cheese over the top and bake for 5 more minutes.  Serve with tortilla chips.

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