| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Mexican |
Pork, Hamburger, Beans, Mexican |
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 |
|
|
Sour cream |
|
|
Paprika |
|
|
Lettuce leaves |
|
|
Radish roses |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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