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Mexican soup with tacotostis
 
 
4 ServingsPTM20 min

Mexican soup with tacotostis


Vegetable soup with tacos filled with cheese.

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Directions

  1. 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.
  2. Let the kidney beans drain. Cut the spring onions into rings.
  3. Cover half of the tacos with the spring onion and the grated cheese. Cover with the rest of the tacos.
  4. Stir the kidney beans through the soup and warm for a few minutes.
  5. 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.
  6. Serve the soup with the tacotostis.


Nutrition

570Calories
Sodium0% DV1.530mg
Fat34% DV22g
Protein44% DV22g
Carbs22% DV66g
Fiber36% DV9g

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