In large skillet, over medium-high heat, cook sausage and onions until sausage is no longer pink, stirring to break up meat. Drain excess fat.
Stir in chili sauce, vinegar, hickory seasoning, Accent and chili powder. Heat to a boil; reduce heat to low. Cover; simmer for 10 minutes.
To serve, per order; arrange 1 ounce tortilla chips on heat-proof plate leaving center open. Place 1/3 cup sausage mixture in center of chips; sprinkle chips with 1 1/2 ounces cheese, 1 ounce tomatoes and 1/4 ounce olives. Bake at 425 degrees for 2-3 minutes or until cheese is melted. Serve immediately.
Yield: 12 Servings