Ingredients

2 Tbsp. olive oil
1 pound 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 (10 ounce)
salt to taste
8 taco shells
sour cream
paprika
lettuce leaves
radish roses

Cooking Instructions

Preheat oven to 350. 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.
 
 
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