• 8 Taco shells
  • 1lb Lean minced beef
  • 8oz Taco sauce
  • 1 Red pepper
  • 1 soured cream
  • 1tbsp Tomato ketchup
  • Hot sauce to taste
  • Cheddar cheese, grated
  • 1 ½ chopped fresh tomatoes
  • 1 ½ Cups of lettuce, shredded
  • Black olives, pitted and sliced


  • STEP 1

    Brown the mince until no pink remains. Drain on paper towels and return to pan, add taco sauce and keep warm.

  • STEP 2

    Cut the red pepper into small triangles, about ½ inch on each side.

  • STEP 3

    Combine the sour cream with ketchup and add hot sauce to taste. Transfer to a squeeze bottle.

  • STEP 4

    Assemble the tacos. Divide the meat among the taco shells and follow with the cheese, tomatoes and lettuce; the taco shells should be quite full. Squeeze a line of sour cream at the back edge of each taco above the lettuce. Set the red pepper ‘teeth’ into the sour cream, which will hold it in place. Place two black olive slices above the red pepper for eyes.