3/4 lb. Mexican sausage (chorizo), casing removed, crumbled
1 sm. onion, chopped
2 tomatoes, diced
3/4 c. picante sauce
4 c. (1 lb.) shredded Monterey Jack cheese
Avocado slices
Tomato slices

Brown sausage in small skillet; remove to paper towels with slotted spoon. Drain all but teaspoon drippings from skillet; add onion and cook until tender. Return sausage to skillet; add tomatoes and picante sauce. Simmer 15 minutes or until most of liquid has evaporated.

In a 9 inch baking dish, arrange 2 cups of the cheese. Top with sausage mixture; cover with remaining cheese. Bake at 350 degrees about 10 minutes or until cheese melts. Garnish with avocado and tomato slices and serve immediately with warm tortillas or tortilla chips.