Baruch HaShem

A Messianic Synagogue

Shabbat Services 10:40am

6304 Belt Line Rd, Dallas TX 75254

Taco Soup

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2-3 lbs. ground beef

1 small onion, chopped

7– 15oz. cans diced tomatoes (or 1 institutional size can)

1 – 4.5 oz. can diced green chilies

1 – 32 oz. bag of frozen corn

2 – 15 oz. cans pinto beans

2 – 15 oz. cans black beans

1 tablespoon sea salt

4 tablespoons cornmeal

6 tablespoons chili powder

2 teaspoons garlic powder

2 teaspoons crushed red pepper flakes

1 teaspoon dried oregano leaves

2 teaspoons ground cumin

Cook the ground beef by browning it with the chopped onion in the bottom of a very large soup pot. Add all other ingredients and simmer 1 hour. This can be mixed up and refrigerated overnight and then simmered the next day. If you do this, it will allow the flavors to meld together and the soup will taste better. This recipe makes a lot! It freezes great. Serve with shredded Mexican blend cheese, sour cream, and white corn chips.

Yields: 30-32 cups


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