It doesn't get much easier and taster than this--thanks to the canned ingredients used to prepare this soup that boasts a south-of-the-border flair.

Easy Tamale Soup

1 pound lean ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
1 (16-ounce) can diced tomatoes in juice, undrained
2 (15-ounce) cans pinto beans, undrained*
1 (16-ounce) can yellow cream-style corn
2 cups water
2 teaspoons beef base** or boullion granules
2 (16-ounce) cans tamales, unwrapped and cut into 1-inch pieces***

In a large cooking pot, brown the ground beef with the onions and bell pepper; drain excess fat.
Add remaining ingredients, except the tamales, and simmer covered for 10 minutes.
Gently stir in the cut-up tamales and serve.

Makes 8 servings.

*Black or kidney beans may be substituted, if desired.

*I prefer and use Redi-Base soup bases available at www.redibase.com.

***You can also use frozen tamales, thawed and sliced. Add 1 tablespoon chili powder, 1 teaspoon cumin powder and 1/2 teaspoon dried oregano leaves after adding the onions. Cook and stir for 1 minute and then add the remaining ingredients.

Nutritional Information Per Serving (1/8 of recipe; with pinto beans): 274.6 calories; 48% calories from fat; 14.5g total fat; 48.9mg cholesterol; 368.5mg sodium; 449.6mg potassium; 21.6g carbohydrates; 3.9g fiber; 3.8g sugar; 17.7g net carbs; 15.0g protein.