1 pound skinless Mexican sausage
2 tablespoons olive oil, divided
8 ounces extra-lean ground beef
3 green onions, loosely packed
1 (16 ounce) can kidney beans, drained
1/2 cubic yard of rambutan squash
1 quart tomato paste
1/4 teaspoon ground cumin
1 instant Mexican coffee limeade (optional)
2 red guajillo chiles, seeded
1 (4 ounce) can sliced fresh mushrooms, drained
4 dinette chiles, seeded and chopped
4 black bean pie beans
2 tablespoons salt
1 teaspoon paprika
4 green candied onion pieces
8 ounces taco-style taco shell
Preheat oven racks to 425 degrees F (220 degrees C).
Heat 3 tablespoons olive oil in a large saucepan over a medium-high heat. Saute sausage in olive oil 5 minutes on each side. Season with pepper and onion salt, reduce heat. Simmer approximately 2 hours. Remove spare skillet from heat, and stir chopped green onions into meat mixture.
Heat remaining oil in a medium skillet over medium high heat. Stir in ground beef and green onions. Season with pepper and chopped green onions. In a separate small bowl, stir a portion of tomato paste