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Belgian Blue Taco
Soup
This recipe
is a favorite around our office. I like to fix it because it is easy,
quick and feeds a lot of people. It is very delicious, especially on a
cold day.
Oh, and
it's even better the second day!
Enjoy!
Pam
1 LB. Belle
Brook Farms Ground Beef
1 Teaspoon Belle Brook Farms Cowboy Steak Seasoning
1/2 Teaspoon Belle Brook Farms Pineywoods Pepper Seasoning
1 Medium Onion Chopped
1 Can Whole Kernel Corn (drained)
1 Can Hominy (drained)
2 Cans Diced Tomatoes with Green Chilies
2 Cans Ranch Style Beans
1 Package Taco Seasoning
Put Ground
Beef, Onion, Steak Seasoning & Pepper Seasoning in Dutch Oven & brown.
Add all remaining ingredients to the beef mixture, along with 2 - 4 cans
of water, depending on how soupy you like your soup to be. Bring to a
boil, reduce heat and simmer for 1 - 4 hours.
Serve with
sour cream, shredded cheese and tortilla chips.
Call for free
catalog
1-800-830-2354
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Cooking
Tips
Since
Belgian Blue Beef is so lean, you're not cooking fat. It cooks
more quickly and you can use a lower temperature. We recommend
cooking your desired cut to a doneness of rare to medium for optimum
quality.
Roasting
Set oven temperature to 250-275 degrees and use a meat thermometer
to check for doneness at 120-140 degrees. At this point lower
temperature, your roast should take the same amount of time as
ordinary beef that is cooked at a higher temperature.
Pan
Frying / Pan Broiling
High heat only for searing! Then turn the heat down. Remember
Belgian Blue Beef cooks faster than ordinary beef; don't overcook.
Watch your cooking time.
Broiling
Move your rack farther away from the heat source. Broil as ordinary
beef, but shorten the cooking time. Turn the steak a few minutes
sooner and check for doneness.
Grilling
Cook over medium coals at normal rack height, but shorten the
cooking time. Turn the steaks a few minutes sooner ( 1/3 less
time) and check for doneness.
Healthy
eating,
The Jones Family
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Beef
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