Hawaiian Tacos

This is not a super fast recipe, as there is a lot of chopping of veggies, and I for one am not fast at that. However it goes much faster with my Chop Wizard [thanks for sharing that little tid-bit of knowledge Amy!] I know this blog is supposed to be dedicated to fast recipes, but this is my favorite meal, as many of you already know, so I had to post it for anyone that wanted to add it to their recipe stash.

Hawaiian Tacos

Better Homes and Gardens

1 lb. bulk hot Italian sausage (we usually use mild)

1/2 cup chopped onion

2 cloves garlic, minced

dash bottled hot pepper sauce

12 taco shells

1 recipe Hawaiian Pineapple Salsa (recipe, below)

1 cup shredded cheddar cheese

In a large skillet cook sausage, onion and garlic until sausage is browned and onion is tender; stir to break up sausage. Drain off fat. Stir in pepper sauce. Spoon meat mixture into taco shells. Top with Hawaiian Pineapple Salsa and sprinkle with cheese.

Makes 12 tacos [4 servings].

Hawaiian Pineapple Salsa: Combine 3 Roma tomatoes, seeded and chopped; 1 cup seeded, chopped cucumber; one 8-oz can pineapple tidbits, drained; 1/2 cup chopped onion; 1 or 2 fresh jalapeno peppers, seeded and chopped; 2 Tbsp snipped fresh cilantro, and 1 Tbsp packed brown sugar. Cover and refrigerate up to 2 hours; if refrigerated more than 30 minutes, serve with a slotted spoon.

~Kimberly Pueblo