(8 ounces each) tomato sauce
(15.5 ounces) kidney beans, rinsed and drained
lightly crushed tortilla chips, divided
(8 ounces) shredded Mexican cheese blend
sliced ripe black olives, divided
Optional Toppings: shredded lettuce, sour cream, chopped tomato
Preheat oven to 350°F. Cut sausage into 1/4" slices. Heat a large non-stick skillet over medium-high heat for 3 minutes. Add sausage and onion; cook, stirring frequently for 3-4 minutes or until sausage is lightly browned. Add tomato sauce, oregano and kidney beans. Bring to a boil; reduce heat to medium and cook 5 minutes stirring occasionally.
Place 2 cups of crushed tortilla chips in bottom of a lightly greased 2-quart baking dish. Sprinkle 1 cup of cheese and ½ cup of olives over chips. Pour sausage mixture over top; spread evenly. Sprinkle with remaining 1 cup of chips and 1 cup of cheese.
Bake 12-15 minutes or until heated through and cheese is lightly browned. Cut into squares and sprinkle with remaining olives and optional toppings if desired.