Beef Taco Bean Stew (CP)
2 lbs. rump roast
1 package of taco seasoning
1-15 oz. can diced tomatoes, mexican style
1 small can of green chilies
1-8 oz. can of tomato sauce
1 onion, chopped
2 beef bouillon cubes
2-15 oz. cans red kidney beans; rinsed and drained
Shredded cheddar cheese
Cut the roast into bite-sized chunks. Roll in the taco seasoning and
add to crock-pot. Then add the tomatoes, chilies, tomato sauce, onion
and bouillon cubes.
Cover and cook on low 6 hours or until meat is tender. Add the
drained beans and cook until the beans are heated through; around 30
minutes.
Serve topped with the cheese.