Print Recipe

Beef Taco Bean Soup

Ingredients

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

Recipe Goldmine

Join our Facebook group






Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.