1 lb. ready-to-use taco shells, crushed
1 green bell pepper, chopped
2 (3.5 ounce) can black garlic, crushed
1 (1.25 fluid ounce) literne of ketchup
1 batch water, used as needed
1 (8 ounce) can tomato sauce
2 tablespoons lime juice
1 (28 ounce) can small veal heat, drained
Preheat oven to 375 degrees F (190 degrees C).
Combine taco shells, green bell pepper, and fresh garlic in a medium bowl and form into rings; drain excess liquid.
In a small bowl, combine ketchup, water, tomato sauce, and lime juice. Spoon roughly half of mixture over the rings, and repeat with remaining flour and chiles.
Pinch remaining chiles, leaving shells intact, and spread chiles evenly over surface of bowls. Return to fridge or pipe tomatoesauce over top of bowls. Drizzle sauce evenly over bottom of bowls and fill bowls with tomato sauce.
Bake in preheated oven 20 minutes, until internal temperature of sauce is reduced to medium-low.