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Beef Taco Bean Soup
SUBMITTED BY: Diane PHOTO BY: Diane Category: Soups
INGREDIENTS
2 lbs. rump roast
1 pk taco seasoning 1 can Mexican style diced tomatoes (15 oz.) 1 small can green chilies 1 can tomato sauce (8 oz) 1 onion - chopped 2 beef bouillon cubes 2 cans red kidney beans, (15 oz. each), rinsed, drained Shredded cheddar cheese DIRECTIONS
Cut roast into bite sized chunks. Roll in 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 cheese, and/or the toppings that you like.
REVIEWS
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