Beef Taco Bean Soup

Ingredients

• 1 (2 pound) rump roast
• 1 envelope taco seasoning or 2 tablespoons homemade Taco Seasoning
• 1 (15 ounce) can Mexican style diced tomatoes
• 1 small can green chiles
• 1 (8 ounce) can tomato sauce
• 1 onion, chopped
• 2 beef bouillon cubes
• 2 (15 ounce) cans red kidney beans, rinsed and drained
• Shredded Cheddar cheese

Instructions

1. Cut roast into bite-size chunks. Roll in taco seasoning and add to slow cooker.
2. Add the tomatoes, chiles, tomato sauce, onion and bouillon cubes.
3. Cover and cook on LOW for 6 hours or until meat is tender.
4. Add the drained beans and cook until the beans are heated through, about 30 minutes.
5. Serve topped with cheese and/or the toppings that you like.