Chili Bean Tacos
Chili Bean Tacos recipe
Yield
8 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 | pound |
sausage
crumbled |
|
| 1 | each |
onions
chopped |
|
| 1 | each |
garlic cloves
crushed |
|
| ½ | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
red pepper flakes
|
|
| 1 | each |
tomatoes
peeled, chopped |
|
| 3 | tablespoons |
tomato paste
|
|
| ½ | each |
sweet red bell peppers
seeded, diced |
|
| 1 | can |
red kidney beans
drained |
*
|
|
salt
to taste |
*
|
||
| 8 | each |
taco shells
|
*
|
|
sour cream
|
*
|
||
|
paprika
|
*
|
||
|
lettuce leaves
|
*
|
||
|
radishes
roses |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 453.6 | g |
sausage
crumbled |
|
| 1 | each |
onions
chopped |
|
| 1 | each |
garlic cloves
crushed |
|
| 2.5 | ml |
cumin
ground |
|
| 5 | ml |
red pepper flakes
|
|
| 1 | each |
tomatoes
peeled, chopped |
|
| 45 | ml |
tomato paste
|
|
| 0.5 | each |
sweet red bell peppers
seeded, diced |
|
| 1 | can |
red kidney beans
drained |
*
|
| 1 | x |
salt
to taste |
*
|
| 8 | each |
taco shells
|
*
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
paprika
|
*
|
| 1 | x |
lettuce leaves
|
*
|
| 1 | x |
radishes
roses |
*
|
Directions
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.
