Categories: Pork/ham, Ground beef, Beans, Hot, Mexican 
      Yield: 8 servings 
  
      2 tb Olive oil                                -diced 
      1 lb Pork sausage, crumbled              1 cn Kidney beans, drained (10oz) 
      1    Onion, chopped                           Salt to taste 
      1    Garlic clove, crushed               8    Taco shells 
    1/2 ts Ground cumin                             Sour cream 
      1 ts Hot chili powder                         Paprika 
      1    Tomato, peeled, chopped                  Lettuce leaves 
      3 tb Tomato paste                             Radish roses 
    1/2    Red bell pepper, seeded,        
  
  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.