South of the Border Soup

SUBMITTED BY: Lynn Ireland

"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"

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PREP TIME	15 Min
COOK TIME	35 Min
READY IN	50 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 egg
1/4 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground beef
1 (16 ounce) jar picante sauce
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 1/4 cups water

DIRECTIONS

In a 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.

FOOTNOTE

To make dry bread crumbs, arrange bread slices, on a baking sheet. Bake at 300 degrees F 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.