Servings: Serves 6—8
Heat oil and gently cook onions and garlic; Remove from heat.
In remaining oil (add more if all oil is used), brown half of the meat. Remove & brown the other half. Return meat and onions to pan. Stir in stock, water, tomato paste, tomatoes, bay leaves, cumin, oregano and Tabasco sauce. Cover with lid & simmer for 30 minutes.
Add kidney beans and simmer for another 30 minutes. Serve in taco shells with grated cheese, diced or sliced fresh tomatoes, guacamole and shredded lettuce.