SOUTH OF THE BORDER RECIPE RECIPES

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

SOUTH OF THE BORDER SOUP RECIPE: HOW TO MAKE IT

South of the Border Soup Recipe: How to Make It image

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

Provided by Taste of Home

Categories Lunch

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 221 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 54mg cholesterol, SodiumContent 780mg sodium, CarbohydrateContent 22g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 15g protein.

SOUTH-OF-THE-BORDER BAKE RECIPE | MYRECIPES

South-of-the-Border Bake Recipe | MyRecipes image

"This casserole can be made ahead, but I add the sour cream and toppings right before I put it on the table." --CL Reader

Provided by MyRecipes

Yield 8 servings

Number Of Ingredients 15

Ingredients

2 cups no-salt-added tomato sauce
1 tablespoon white vinegar
1 to 1 1/2 teaspoons chili powder
¼ teaspoon ground cumin
¼ teaspoon garlic powder
? to 1/4 teaspoon ground red pepper
4 cups sliced zucchini
1?½ cups frozen whole-kernel corn, thawed
1?½ cups (6 ounces) shredded reduced-fat sharp cheddar cheese, divided
¾ cup crushed baked tortilla chips
1 (4.5-ounce) can chopped green chiles, undrained
Vegetable cooking spray
½ cup nonfat sour cream
½ cup chopped green bell pepper
½ cup chopped tomato

Steps:

Combine first 6 ingredients in a medium saucepan; bring to a simmer over medium heat, stirring frequently. Reduce heat to low, and cook, uncovered, 12 minutes; set aside.
Combine zucchini, corn, 3/4 cup cheese, chips, and green chiles in a bowl; stir well. Spoon zucchini mixture into a 13 x 9-inch baking dish coated with cooking spray. Pour tomato sauce mixture over casserole; bake, uncovered, at 350° for 25 minutes. Sprinkle remaining cheese over casserole, and bake an additional 5 minutes.
Spread sour cream over casserole, and sprinkle with bell pepper and tomato.

Nutrition Facts : Calories 157 calories, CarbohydrateContent 20.8 g, CholesterolContent 14 mg, FatContent 4.6 g, FiberContent 2 g, ProteinContent 10.3 g, SaturatedFatContent 2.4 g, SodiumContent 206 mg

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