3 med. onions, chopped
2 cloves garlic, chopped
1 tsp. chili powder
1/2 tsp. ground coriander
1/2 tsp. liquid red pepper
8 oz. tomato sauce
2 c. ground beef
1 head lettuce, shredded
1 c. Cheddar cheese
1 lb. pepper, chopped
1/4 c. oil
1 tsp. ground cumin
1/2 tsp. oregano
1 tsp. salt
1 can kidney beans
12 taco shells
1/2 c. sour cream
4 med. tomatoes

Saute onion, pepper and garlic in oil about 10 minutes. Add spices and salt. Cook 2-3 minutes. Add tomato sauce, kidney beans and meat. Lower heat, cook 5 minutes, stirring often. Cool. Refrigerate overnight. Remove 1 hour before serving. Crisp taco shells, fill. Top with sour cream and cheese.