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South of the Border Soup

 South of the Border Soup
Cooking and creating new recipes is a favorite pastime of mine. As a matter of fact, this is an original recipe, which earned my first place in the Wisconsin Beef Cookoff some years ago. - Lynn Ireland, Lebanon, Wisconsin
8 ServingsPrep: 15 min. Cook: 35 min.

Ingredients

  • 1 egg
  • 1/4 cup dry bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 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

Directions

  • 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).
To make dry bread crumbs, arrange bread slices, on a baking sheet. Bake at 300° until completely dry and golden; cool. Place in a resealable plastic bag; crush with a rolling pin. Season with salt, pepper and dried herbs if desired. One slice of bread yields about 1/3 cup dry crumbs.

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South of the Border Soup (continued)

Nutritional Facts: 1 serving (1 each) equals 221 calories, 6 g fat (3 g saturated fat), 54 mg cholesterol, 780 mg sodium, 22 g carbohydrate, 4 g fiber, 15 g protein.