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    Beef Taco Bean Soup
SUBMITTED BY:  Diane PHOTO BY: Diane
Category: Soups

   RECIPE RATING:

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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
  Reviewed by Allison Reed
Made this today. I added one 15oz can of diced new potatoes to thicken and make more of a stew. Still came out a little wet, but over all it was very good.

 
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