Ingredients
- ½ x red onion
- ½ x taco spice mix
- 400 g diced tomatoes
- 4 dl water
- 2 x taco shells
- 400 g kidney beans
- 150 g corn
- ½ x lime
- 4 tbsp fresh coriander
Method
- Mince the red onion and fry in a saucepan with some oil until soft. Add taco seasoning and cook for another minute.
- Pour in diced tomatoes and water, and let the soup simmer for at least 15 minutes.
- Meanwhile, heat the taco shells according to the instructions on the package.
- Add kidney beans, corn and lime juice toward the end of the cooking time. Top with fresh coriander.
