2 tablespoons olive oil
1 pound pork sausage, crumbled
1 onion, chopped
1 garlic clove, crushed
1/2 teaspoon ground cumin
1 teaspoon hot chili powder
1 tomato, peeled, chopped
3 tablespoons tomato paste
1/2 red bell pepper, seeded, diced
10 ounces canned kidney beans, drained
salt to taste
8 taco shells
sour cream
paprika
lettuce leaves
radish roses
Servings: 8
1. Preheat oven to 350F.
2. 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.
3. 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.
4. VARIATION: Substitute lean ground beef for sausage, if desired.
1 pound pork sausage, crumbled
1 onion, chopped
1 garlic clove, crushed
1/2 teaspoon ground cumin
1 teaspoon hot chili powder
1 tomato, peeled, chopped
3 tablespoons tomato paste
1/2 red bell pepper, seeded, diced
10 ounces canned kidney beans, drained
salt to taste
8 taco shells
sour cream
paprika
lettuce leaves
radish roses
Servings: 8
1. Preheat oven to 350F.
2. 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.
3. 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.
4. VARIATION: Substitute lean ground beef for sausage, if desired.
Last edited: