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- 1 package Taco Shells
- 1 package Yves Mexican Veggie Ground Round
- 1 green pepper chopped
- 1 onion, chopped
- 1 small can kidney beans (optional)
- 2 tbsp (30 ml) olive oil

- lettuce

- chopped tomatoes
- salsa
- Guacamole
- cheese (real or vegan)

Bake the taco shells according to package instructions. Heat the olive oil to medium and saute the green pepper and onion until tender. Add the veggie ground round and kidney beans, if using. Cook for a couple of minutes more. Partially stuff the taco shells with the cooked mixture and then add the garnishes as desired. This may be a bit messy, so eating in the kitchen is a good idea. Serves 4.