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