- 1 egg
- 1/4 cup dry bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound ground turkey or beef
- 1 jar (16 ounces) picante sauce
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1-1/4 cups water
- In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls.
- In a large saucepan, brown meatballs; drain. Add the picante sauce, corn, beans, tomatoes and water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the meat is no longer pink. Yield: 8 servings (2 quarts).
Originally published as South of the Border Soup in Taste of Home Ground Beef Cookbook 1999, p156
Reviews for South of the Border Soup
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Dec. 22, 2011
"This soup is amazing - great on a cold snowy day."
Reviewed Nov. 30, 2009
"My family loved it!!!! So easy to make and fast too. Next time I will have to double it. Between me, my husband and 2 growing boys, there wasn't much left ( not enough to save)."