South Of The Border Soup Recipes

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CALDILLO -- SOUTH OF THE BORDER STEW



Caldillo -- South of the Border Stew image

This is a nice stew; make it as spicy as you like by adding or reducing the amounts of chili peppers. I happen to be fond of Ancho Chili Peppers. Please feel free to substitute your own favorites! Serve with your choice of tortillas

Provided by Chef Michael Callah

Categories     Stew

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb beef, cubed (Chuck roast works well)
1/2 cup onion, diced
bacon drippings
1 cup tomatoes, seeded & diced
1/2 cup ancho chili, roasted skinned, seeds removed
2 cups beef stock
1 teaspoon salt
1 teaspoon pepper
1 tablespoon garlic, minced
2 teaspoons ground cumin
1 lb potato, cubed
1 cup carrot (diced)

Steps:

  • Sauté the beef and onions in the bacon drippings.
  • Add tomatoes, sliced green chilies, stocks and seasonings.
  • Cook over low heat until meat is tender (about two hours).
  • Add cubed potatoes and carrots during last 30 minutes.

SOUTH OF THE BORDER SOUP



South of the Border Soup image

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

Provided by children from A to Z

Categories     Low Cholesterol

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

1 egg
1/4 cup dry breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb ground beef
1 (16 ounce) jar picante sauce
1 (15 1/4 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 1/4 cups water

Steps:

  • In a bowl, combine the first four ingredients.
  • Crumble beef over mixture and mix well.
  • Shape into 1 inches 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 20min. or until the meat is no longer pink.

Nutrition Facts : Calories 285.9, Fat 10.3, SaturatedFat 3.8, Cholesterol 65, Sodium 838, Carbohydrate 31.5, Fiber 7.4, Sugar 4.8, Protein 19.3

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