Filter
Reset
Sort ByRelevance
Joanna Lynne Cortina
Mexican soup with tacotostis
Vegetable soup with tacos filled with cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a soup pot. Fry the wok vegetable with the chilli powder for 3 minutes. Pour in the tomato soup and bring it to the boil.
-
Let the kidney beans drain. Cut the spring onions into rings.
-
Cover half of the tacos with the spring onion and the grated cheese. Cover with the rest of the tacos.
-
Stir the kidney beans through the soup and warm for a few minutes.
-
Season the soup with salt and pepper. Fry the tacos one by one until the cheese melts in a dry frying pan with non-stick coating.
-
Serve the soup with the tacotostis.
Blogs that might be interesting
-
10 minMain dishcrumbly potato, olive oil, fennel bulb, lemon, soft goat cheese, sour cream, lamb strips, shawarma meat, parsley, chives,baked potato with goat cream, lamb strips and braised fennel
-
30 minMain dishcrumbly potato, fresh kale, chorizo pamplona, shallot, garlic, paprika, milk,kale stew with fried chorizo
-
26 minMain dishtuna pieces in water, medium sized egg, bread-crumbs, Parmigiano Reggiano powder, traditional olive oil, sliced leek, Cherry tomatoes, base pasta sauce capers-oregano, Spaghetti,spaghetti with tuna balls in leek-tomato sauce
-
50 minMain dishsomething crumbly potatoes, semi-skimmed milk, garlic, onion, fennel tubers, dried thyme, olive oil, rib chops,rib chop with fennel-tide puree
Nutrition
570Calories
Sodium0% DV1.530mg
Fat34% DV22g
Protein44% DV22g
Carbs22% DV66g
Fiber36% DV9g
Loved it