South of the Border Chili

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South of the Border Chili...Pronto!

South of the Border Chili
1 lb. ground beef
1 (16- oz.) container La Mexicana Fresh Salsa
1 (15.5- oz.) can Raley's Black Beans
1 (10- oz.) can enchilada sauce
2 tsp. Mexican seasoning
Optional toppings: crushed tortilla chips, green onions, shredded Cheddar cheese, sour cream

Prep: 2 minutes, Cook: 25 minutes, Serves: 6

1. Brown beef in a large saucepan over medium-high heat for 5 to 7 minutes or until meat is cooked through, stirring to break up chunks; drain.

2. Add remaining ingredients except toppings. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Serve with desired toppings.

Nutritional Information:
240 calories, 19 g protein, 10 g total fat (5 g sat.), 20 g carbohydrate, 6 g fiber, 55 mg cholesterol, 420 mg sodium, 5 points


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TRY: Medium salsa Add Mexican Seasoning at end, if needed. Use 2 Cans beans

Comment Number: 4908


Ground Turkey works well.

Comment Number: 4989


I use 2 cans of beans...makes a heartier chili

Comment Number: 5114


Why does this recipe keep changing?? First it was called Chili Pronto, then it was South of the Border Chili, but it did NOT use black beans. So, I've gone back to the Chili Pronto recipe that called for Ranch Style beans. I add 2 cans of them (not drained). I also add cumin along with chili powder (The original recipe called for 1 TBSP chili powder, not Mexican seasoning).

Comment Number: 6833