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
-
15 minMain dishHonig spelled macaroni, grilled red peppers in a pot, ricotta, Honig basis for macaroni and spaghetti 2 people, traditional olive oil, beef soup balls, Italian stir-fry vegetable mushrooms,macaroni with ricotta-pepper sauce and beef balls -
40 minMain dishsticking potato, olive oil, winter carrot, onion, celery, nutmeg, cooked ham, Meat bouillon, creme fraiche, demi crème fraîche, mature cheese, fresh rosemary, dried rosemary,stuffed ham rolls with rosemary potatoes -
30 minMain disholive oil, saffron, wok vegetables coarsely cut, yellow rice, cinnamon powder, Meat bouillon, walnuts, onion, Apple syrup, turkey breast à la minute,turkey with walnut sauce and rice -
35 minMain dishsteaks of beef fillet, Chestnut mushroom, half-sweet, cooking cream, soy sauce, butter, olive oil,tenderloin with madeira mushrooms
Nutrition
570Calories
Sodium0% DV1.530mg
Fat34% DV22g
Protein44% DV22g
Carbs22% DV66g
Fiber36% DV9g
Loved it