South Of The Border Recipes

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SOUTH OF THE BORDER CHICKEN CHILI



South of the Border Chicken Chili image

For a change from the typical chili, try chicken chili with two types of beans, corn and tomatoes. It's a quick and easy one-pot dinner Photo credit: Ali Ebright from Gimme Some Oven.

Provided by McCormick

Categories     Soups, Stews, and Chili,

Yield 6

Number Of Ingredients 9

1 tbsp oil
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 cup chopped bell pepper
1 package McCormick® White Chicken Chili Seasoning Mix
1 cup water
1 can (15 oz) white beans undrained
1 can (15 oz) black beans drained and rinsed
1 can (14 1/2 oz) diced tomatoes drained
1 can (8 3/4 oz) whole kernel corn drained

Steps:

  • Heat oil in large skillet on medium heat. Add chicken and bell pepper; cook and stir 5 minutes.
  • Stir in Seasoning Mix, water, beans, tomatoes and corn. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through, stirring occasionally. Serve with desired toppings.

Nutrition Facts : Calories 289 Calories

S.O.B. (SOUTH OF THE BORDER) CASSEROLE



S.O.B. (South of the Border) Casserole image

Ground meat, tomatoes and corn with a little spice creates a quick meal everyone loves. My husband usually requests a double batch! The ground turkey can be replaced with ground beef, pork or chicken.

Provided by JB Baby

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 4

Number Of Ingredients 10

½ pound ground turkey
¼ cup chopped onion
1 (16 ounce) can stewed tomatoes, undrained
1 (.75 ounce) packet brown gravy mix
1 teaspoon chili powder, or to taste
½ cup frozen corn kernels
½ cup uncooked elbow macaroni
1 cup shredded lettuce
3 tablespoons sour cream
2 cups corn tortilla chips

Steps:

  • Bring a small saucepan of lightly salted water to a boil. Add macaroni and cook until almost tender, about 6 minutes. Drain and set aside.
  • Crumble the turkey in a large skillet set over medium heat. Cook and stir until evenly brown; drain. Add onion to browned turkey meat and cook until onion is tender, about 5 minutes. Stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. Cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally.
  • Serve on a bed of tortilla chips topped with shredded lettuce and sour cream.

Nutrition Facts : Calories 296.6 calories, Carbohydrate 34.4 g, Cholesterol 46.8 mg, Fat 10.6 g, Fiber 4.1 g, Protein 16.7 g, SaturatedFat 3.1 g, Sodium 605.8 mg, Sugar 6.5 g

SOUTH OF THE BORDER DIP



South of the Border Dip image

Sometimes I double the recipe and serve it as a meal with chopped tomato, sliced avocados and sliced black olives.-Sandy Robideau, Eureka, Montana

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 3-1/2 cups.

Number Of Ingredients 16

1/2 pound ground beef
1 can (15-1/2 ounces) refried beans
1 can (8 ounces) tomato sauce
1 package (1-1/4 ounces) taco seasoning
1 small onion, finely chopped
1/2 green pepper, finely chopped
1/2 teaspoon ground mustard
1/2 teaspoon chili powder
SOUR CREAM TOPPING:
1 cup sour cream
2 tablespoons shredded cheddar cheese
1/4 teaspoon chili powder
GARNISH:
2 cups shredded lettuce
1 cup shredded cheddar cheese
Tortilla chips

Steps:

  • Cook beef over medium heat until no longer pink; drain. Stir in beans, tomato sauce, taco seasoning, onion, green pepper, mustard and chili powder. Bring to a boil, stirring constantly. , Spread mixture into an ungreased pie plate. Combine topping ingredients; spread over beef mixture. Sprinkle with lettuce and cheese. Serve with chips.

Nutrition Facts : Calories 70 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 238mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

SOUTH-OF-THE-BORDER STUFFED PEPPERS



South-of-the-Border Stuffed Peppers image

Here is a super easy recipe with fantastic results. It takes traditional stuffed peppers and gives them a Mexican twist that's flavorful and hearty! Serve with a light, refreshing salad.

Provided by omgheather

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 4

Number Of Ingredients 13

4 large red bell peppers, tops and seeds removed
1 poblano pepper
1 ½ cups water
1 cup uncooked white rice
1 tablespoon vegetable oil
½ cup chopped onion
1 pound ground beef
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 (10 ounce) can red enchilada sauce
salt and ground black pepper to taste
1 cup shredded Asadero cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
  • Place the bell and poblano peppers in the prepared baking dish. Cook in preheated oven until poblano pepper's skin becomes wrinkled, about 20 minutes. Remove the poblano pepper from the dish, and peel off the skin. Chop the poblano pepper into 1/4 inch pieces, and set aside.
  • Combine the rice and water in a pan over medium heat, and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 20 minutes. Remove from heat, and set aside.
  • Place the onion in a skillet over medium heat; cook until translucent and soft, about 5 minutes. Stir in the ground beef; cook until crumbly and evenly browned. Drain the meat, and stir in the garlic, cumin, and oregano. Cook and stir until the garlic is fragrant, about 1 minute. Season with salt and pepper to taste. Stir the rice, enchilada sauce, and poblano pepper into the beef mixture, and mix thoroughly. Adjust the seasoning if desired.
  • To make the cheese sauce, place the queso asadero in saucepan over medium heat and stir until melted and smooth.
  • Lower oven heat to 350 degrees F (175 degrees C).
  • Spoon the beef mixture into bell peppers until heaping full. Place any extra beef mixture into the center of the baking dish between the peppers. Drizzle cheese sauce over each pepper. Cover the baking dish with aluminum foil.
  • Bake peppers in preheated oven until cheese sauce bubbles and filling is heated through, about 35 minutes.

Nutrition Facts : Calories 621.8 calories, Carbohydrate 56.3 g, Cholesterol 103.6 mg, Fat 28.5 g, Fiber 5.9 g, Protein 33.2 g, SaturatedFat 12 g, Sodium 478.4 mg, Sugar 8.4 g

SOUTH-OF-THE-BORDER CHOWDER



South-of-the-Border Chowder image

From Davis, IL, Tonya Burkhard sends this filling soup that comes together in no time. Loaded with potatoes, the combination of sweet corn and pearl onions, smoky bacon and lots of spice has a scrumptious Southwestern flavor.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 13

1/2 cup chopped onion
4 bacon strips, diced
2 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
1 package (32 ounces) frozen cubed hash brown potatoes
2 cans (14-1/2 ounces each) chicken broth
1 can (14-3/4 ounces) cream-style corn
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies
1/4 cup pearl onions
Sour cream and minced fresh cilantro, optional

Steps:

  • In a Dutch oven, saute onion and bacon until onion is tender and bacon is crisp. Stir in the flour, cumin, chili powder and garlic powder. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in the hash browns, broth, cream corn, Mexicorn, chilies and pearl onions. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Garnish with sour cream and cilantro if desired.

Nutrition Facts : Calories 197 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 756mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

SOUTH OF THE BORDER CASSEROLE



South of the Border Casserole image

An easy and family pleasing casserole that's on the table in less than 45 minutes. I serve this with a guacamole salad, or a green salad with slices of avocado.

Provided by PanNan

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb ground beef
1/2 cup chopped onion
1 jalapeno, minced (optional or more to taste)
2 (8 ounce) cans tomato sauce
1 tablespoon chili powder
1/2 teaspoon salt
6 corn tortillas, cut in half
2 cups cheddar cheese, shredded (8 oz)

Steps:

  • Preheat oven to 325 and grease 1 1/2 qrt casserole dish.
  • Brown meat and drain.
  • Add onion and jalapeno (if using) and cook with meat until tender.
  • Stir in tomato sauce and seasonings.
  • Layer one-third of meat mixture, cheese and one half of tortillas in casserole dish; repeat layers, ending with cheese.
  • Bake at 325 for 20 minutes.
  • Note: Corn tortillas will soften and absorb the sauce.
  • These are recommended.
  • Flour tortillas will expand and the casserole will be too doughy-therefore flour tortillas are not recommended.

Nutrition Facts : Calories 601.9, Fat 37.4, SaturatedFat 18.8, Cholesterol 136.4, Sodium 1351, Carbohydrate 28.5, Fiber 5, Sugar 6.6, Protein 39.2

SOUTH OF THE BORDER SHRIMP



South of the Border Shrimp image

Make and share this South of the Border Shrimp recipe from Food.com.

Provided by Karen From Colorado

Categories     Tex Mex

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 lb medium shrimp, peeled and deveined
4 tablespoons butter
2 cloves garlic, minced
2 tablespoons tequila
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
3 tablespoons fresh cilantro, coarsley chopped
hot cooked rice (try my green chili rice)

Steps:

  • Dry cleaned shrimp with paper towels.
  • Heat butter in a large skillet over medium heat.
  • Cook garlic in melted butter for 30 seconds.
  • Add shrimp and cook 2 minutes more, stirring occasionally.
  • Stir in the tequila, lime juice, salt and red pepper flakes.
  • Cook 2 minutes more or until most of the liquid is gone and shrimp looks pink and glazed.
  • Add cilantro, stirring over heat for a few more seconds.
  • Serve over hot rice.

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