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Yield: 8 Servings
Ingredients:
* 2 tb Olive oil
* 1 lb Pork sausage crumbled
* 1 Onion chopped
* 1 Garlic clove crushed
* 1/2 ts Ground cumin
* 1 ts Hot chili powder
* 1 Tomato peeled chopped
* 3 tb Tomato paste
* 1/2 Red bell pepper seeded -diced
* 1 cn Kidney beans drained (10oz) Salt to taste
* 8 Taco shells
Instructions:
Sour cream Paprika Lettuce leaves Radish roses Preheat oven to 350'F. (175'C.). Heat oil in a saucepan. Add sausage onion garlic cumin and chili powder; fry gently 5 minutes stirring to break up sausage. Add tomato tomato paste bell pepper and kidney beans. Stir well and cook gently 15 minutes stirring frequently to prevent mixture sticking. Season with salt. Meanwhile heat taco shells following package instructions. Fill hot taco shells with sausage mixture. Top each taco with sour cream and sprinkle with paprika. Serve with lettuce leaves and radish roses.
Ingredients:
* 2 tb Olive oil
* 1 lb Pork sausage crumbled
* 1 Onion chopped
* 1 Garlic clove crushed
* 1/2 ts Ground cumin
* 1 ts Hot chili powder
* 1 Tomato peeled chopped
* 3 tb Tomato paste
* 1/2 Red bell pepper seeded -diced
* 1 cn Kidney beans drained (10oz) Salt to taste
* 8 Taco shells
Instructions:
Sour cream Paprika Lettuce leaves Radish roses Preheat oven to 350'F. (175'C.). Heat oil in a saucepan. Add sausage onion garlic cumin and chili powder; fry gently 5 minutes stirring to break up sausage. Add tomato tomato paste bell pepper and kidney beans. Stir well and cook gently 15 minutes stirring frequently to prevent mixture sticking. Season with salt. Meanwhile heat taco shells following package instructions. Fill hot taco shells with sausage mixture. Top each taco with sour cream and sprinkle with paprika. Serve with lettuce leaves and radish roses.
