Ingredients
- 8 taco shells
- 1 onion
- 1 garlic clove
- 1 tomato
- 1/2 bell pepper (red)
- 325 gr kidney beans
- 260 gr pork sausage
- 50 gr tomato paste
- 30 ml olive oil
- 3 gr chili powder (hot)
- 1 gr cumin (ground)
- some sour cream
- some paprika
- some lettuce leaves
- some radish roses
Preheat oven to 180ºC . 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.
