|Olive oil/Vegetable oil||4 Teaspoon|
|Green bell peppers||1 Cup (16 tbs)|
|Diced onions||1 Cup (16 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Ground veal||12 Ounce|
|Canned whole tomatoes||2 1⁄2 Cup (40 tbs), drained and coarsely chopped (Reserve Liquid)|
|Tomato puree||1⁄4 Cup (4 tbs)|
|Crushed red pepper||1 Teaspoon (Or To Taste)|
|Chili powder||1 Teaspoon (Or To Taste)|
|Cornmeal||1 1⁄2 Ounce, uncooked|
|Drained canned red kidney beans||8 Ounce|
|Extra sharp cheddar cheese||3 Ounce, shredded|
|Taco shells||2 , broken into quarters|
In 4-quart saucepan heat oil; add onions, green peppers, and garlic and saute until onions are translucent.
Add veal and cook, stirring constantly, until meat loses its pink color, 3 to 5 minutes; stir in tomatoes, reserved liquid, tomato puree, and seasonings and bring to a boil.
Reduce heat, cover, and let simmer, stirring occasionally, for 20 minutes.
Stir cornmeal into veal mixture; cover pan and let simmer for 5 minutes longer.
Add beans and cook until thoroughly heated.
To serve, transfer mixture to a 1 1/2-quart serving bowl; sprinkle with cheese and arrange taco shell quarters around edge of bowl.