South of the Border Soup

Name: South of the Border Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings (2 quarts).
Cuisine: North America, Mexican
Ingredients: 1 egg; 1/4 cup dry bread crumbs; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 pound ground 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

2 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 35 min.

Makes

8 servings (2 quarts)

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

South of the Border Soup Recipe photo by Taste of Home

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Ingredients

1 egg
1/4 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground 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

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.

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.

Nutrition Facts

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

South of the Border Soup

Total Time

Makes

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