Title: Chili bean tacos
 Categories: Pork, Hamburger, Beans, Mexican
      Yield: 8 Servings
 
      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
 
  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.