Beef Taco Bean Soup

Ingredients

  • 1 (2 pound) rump roast
  • 1 envelope 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.

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