The salad topping can be done up to a day ahead and refrigerated in an airtight container. I found that letting it sit overnight brings out a stronger flavor.
2 large garlic cloves, pressed
1 cup diced tomatoes
1 cup baby spinach, chopped
½ cup diced red onion
3 tablespoons chopped pitted green olives
1 jalapeño chile, seeded, finely chopped (about 4 teaspoons)
2 Bob Evans 32 oz. Zesty Hot sausage rolls.
8-10 taco shells
Fat free sour cream
Black pepper and salt to taste
Mix together the first six ingredients in a medium bowl.
In a large skillet, brown the sausage, breaking up the roll in the pan with a wooden spoon.
Bake/heat the taco shells according to package instructions shortly before you plan to eat.
Fill the bottom 1/3 of the taco shell with sausage, and then as much salad as desired over it. Top with sour cream, goat cheese, or both!