This Mexican Tortilla Soup recipe contains lean ground beef, corn, tortilla chips, taco bell home originals thick 'n chunky salsa, beef broth and more.
Mayonnaise, mixed with curry powder, chutney and cashews, is spread onto sourdough bread slices, then topped with turkey and mango slices for unique and tasty sandwiches.
This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.
