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
-
30 minMain dishfine mie, medium sized egg, pak choi, fresh haricots verts, fresh ginger, sesame oil, ginger syrup, fish sauce, tap water, black sesame seeds,pak choi with ginger and sesame noodles
-
30 minMain dish(roma) tomatoes, fresh basil, mild olive oil, balsamic vinegar, shallots, capers, tuna steaks, freshly ground sea salt and black pepper, ciabatta, tapenade of black olives,tuna with tomato-basil sauce
-
20 minAppetizercow shank, bovine tail, beef rinse, clove, laurel leaf, fresh thyme, mace, peppercorns, winter carrot, celery, oil, tomato paste, dark brown beer, leeks,oxtail soup with dark beer
-
55 minMain dishonion, parsley, minced beef, bread-crumbs, medium sized egg, dried oregano, cinnamon, salt, red pepper paste, white cheese, traditional olive oil, sifted tomatoes in a pack, tap water,turkish meatballs in tomato sauce
Nutrition
570Calories
Sodium0% DV1.530mg
Fat34% DV22g
Protein44% DV22g
Carbs22% DV66g
Fiber36% DV9g
Loved it