Tex-Mex, eh?

This is from my "North and South American Fusion" recipes. It's a great Tex-Mex twist on a Canadian classic. Good for a heavy lunch or dinner. Serves 4, can be halved.

Chili Bangers & Smoked Mash:
Ingredients:
2 round (medium) Pre-Baked Pizza Crusts, cut into many wedges (at least 16)
1 tsp Olive Oil
1 package Veggie Sausages (any style, not just breakfast. One can of veggie wieners will work as well,) sliced
2 Cans Chili-style Beans, un-drained
8 Pepperoncini peppers, sliced
1 Package Taco Seasoning
4 Servings (Serves) of Instant Mashed Potatoes (do not add butter.)
Soy Milk or Almond Milk (for the Mashed Potatoes)
1/2 - 1 Cup Shredded Soy Mozzarella (Regular will work for non-vegans)
3 tsp Ground Paprika, Smoked (plain will also work), separated
1 small can Sliced Olives
Salt, Pepper

Prepare Dippers:
In a hot flat or wok-style non-stick skillet, dry fry the pizza crust wedges until one side is crispy (you can dry fry both for extra crispy dippers.) Set aside.

Prepare Mashed Potatoes:
Using the water and soy milk quantities on the instant potato package, prepare mashed potatoes without butter. Add 1 tsp paprika and the mozzarella cheese. Stir until cheese is melted and distributed throughout potatoes. Salt to taste. Set aside.

Prepare Topping:
Add olive oil to skillet and heat until a water drop sizzles and pops in the oil. Add the sliced sausages and cook until brown on one side. Add pepperoncini peppers and cook until brown on the other side. Add taco seasoning and un-drained chili beans cans. Stir until sauce boils. remove from heat.

Assemble:
In bowls, first pour each serving (serve) of the mashed potatoes. Add a scoop or two of the topping mixture over the mashed potatoes. Serve with the crispy dippers. Enjoy!

EDIT:
For dessert, I find that it's best to dish up some almond-milk-ice-cream (MMMM CHOCOLATE!) (or soy/rice cream) and pour a shot of Frangelico over it. Ohhhhh yesssss..... (Y'know, I should probably post the 'how to make almond-milk ice-cream' recipe...)

Hell, I add the Frangelico to my soy latte for a little kick...