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
-
20 minMain dishpangasius fillet, bacon, leeks, boiled mussels, olive oil, Zaanse mustard,Dutch fishery jacket
-
30 minMain dishneutral oil, garlic, fresh ginger, Red pepper, curry powder, baking flour, celery, winter carrot, tomato, coconut milk, rope fillet, flour, egg, beer,vegetable curry with fried cod in a beer batter
-
25 minMain dishtraditional olive oil, capers, dried tarragon, grated mature cheese, zucchini, Red onion, Cantharellus cibarius, olive oil truffle flavor, fresh tagliatelle all erbe,tagliatelle with chanterelles, onion and zucchini
-
165 minMain dishfilo puff pastry, shallots, olive oil, oyster mushrooms, Sun dried tomatoes, coarsely ground sea salt, freshly ground black pepper, pecans, walnut oil,oyster mushroom strudel with nuts
Nutrition
570Calories
Sodium0% DV1.530mg
Fat34% DV22g
Protein44% DV22g
Carbs22% DV66g
Fiber36% DV9g
Loved it