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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I love the spin on tacos this recipe takes. We make tacos once a week, it's a fast meal on a week night. I found this recipe in the Feb/2007 issue of Better Homes and Gardens. ***there is some heat in this dish, we love...but you need to adjust to your own tastes*** Ingredients:
1 lb bulk hot italian sausage |
1/2 cup chopped onion |
2 garlic cloves, minced |
4 dashes hot pepper sauce |
12 taco shells |
1 cup shredded cheddar cheese |
3 roma tomatoes, seeded and chopped |
1 cup cucumber, seeded and chopped |
1 (8 ounce) can pineapple tidbits, drained |
1/3 cup chopped red onion |
2 jalapenos, chopped (seeded if prefer) |
2 tablespoons fresh cilantro, chopped |
1 tablespoon brown sugar |
Directions:
1. Assemble salsa (tomatoes, cucumber, pineapple tidbits, red onions, cilantro, brown sugar and jalapenos) refrigerate.
2. In a large skillet cook sausage, onion and garlic until sausage is browned and onion is tender; stir to break up sausage.
3. Drain off fat.
4. Stir in pepper sauce.
5. Spoon meat mixture into taco shells.
6. Top with Hawaiian Pineapple salsa and sprinkle with cheese.
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