Heat the oil in a non stick skillet (frying pan), add the onion and pepper, and cook for 10
minutes, or until soft. Add the beef to the skillet and stir to break it up. Cook until browned and
then add the tomato paste and chopped tomatoes and simmer for 30 minutes.
Preheat the oven to 375ºF / 190ºC / Gas Mark 5. Add the kidney beans, corn, and seasoning. Stir
and simmer for an additional 10 minutes.
Place the taco shells on a baking sheet and heat for 2-3 minutes until hot. Spoon the meat into
the taco shells and top with salad greens (leaves), chopped tomato, a spoonful of sour cream, and a
sprinkling of grated cheddar.