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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!


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.

Belgian Blue Beef Meatloaf


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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.

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.

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.

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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