Chili Bean Tacos
Ingredients| 2 tbsp olive oil 1 lb pork sausage, crumbled 1 onion, chopped 1 garlic clove, crushed 1/2 tsp ground cumin 1 tsp hot chili powder 1 tomato, peeled, chopped 3 tbsp tomato paste 1/2 red bell pepper, seeded, diced 1 can kidney beans, drained (10oz) 1 salt to taste 8 taco shells 1 sour cream 1 paprika 1 lettuce leaves 1 radish roses |
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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.
VARIATION: Substitute lean ground beef for sausage, if desired.
Servings:
8
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