3/4 lb. Chorizo sausage, casing removed
1 small onion, chopped
2 tomatoes, chopped
3/4 c. picante sauce
1 lb. shredded Monterey Jack cheese
Crumble the sausage and brown in a small skillet; remove to a paper towel with a slotted spoon. Drain
all but 1 tsp. of the sausage drippings from the skillet; add the onion and cook until tender. Return the sausage to
the skillet; add the tomatoes and picante sauce. Simmer for 15 minutes, or until most of the liquid has evaporated.
In a 9-inch baking dish, arrange 2 c. of the cheese. Top with the sausage mixture; cover with the remaining cheese.
Bake at 350 degrees for about 10 minutes, or until the cheese melts. Garnish with avocado and tomato slices and serve
immediately with warm tortillas or tortilla chips.