Mexican Taco ~ Vegan, Vegetarian & Gluten-Friendly
If you’re in a rush, simply add this bag to 8 cups of boiling water! Stir frequently. Add 1/2 cup salsa and beer/or Clamato. Add salt an pepper to taste.
If you have time, dice up a large onion, add a generous helping of butter and saute until soft. Add 1-3 cups of fresh hamburger and/or the thinly sliced pork and cook until well done. With out removing from heat, add 8 cups of boiling water plus this bag into pot, and add clamato to taste! Enjoy a beer & clamato while you wait! Another variation, remove chili peppers and add 28 oz diced or plum tomatoes, turn down and simmer for up to 30 minutes, Meanwhile, on a rimmed baking sheet, toss tortilla strips with 2 teaspoons oil. Bake at 400 until crisp, about 8 minutes, tossing halfway through. Divide tortilla chips between bowls and ladle soup over; top with cheese, avocado, more tortilla chips, sour cream and fresh cilantro! Serve with lime wedges on the side.
Ingredients:
black beluga lentils, split green peas, brown lentil, split yellow peas, split red lentil, corn, herbs & spices, 2 chili peppers