Beef Taco Bean Stew Recipe

• 2 lb rump roast
• 1 pkt of taco seasoning
• 1 x (15 ounce.) can diced tomatoes, Mexican style
• 1 sm can of green chilies
• 1 x (8 ounce.) can of tomato sauce
• 1 x onion, minced two beef bouillon cubes
• 2 x (15 ounce.) cans red kidney beans, rinsed and liquid removed Shredded cheddar cheese

1. Cut the roast into bite-sized chunks.
2. Roll in the taco seasoning and add in to crock-pot.
3. Then add in the tomatoes, chilies, tomato sauce, onion and bouillon cubes.
4. Cover and cook on low 6 hrs or possibly till meat is tender.
5. Add in the liquid removed beans and cook till the beans are heated through; around 30 min.
6. Serve topped with the cheese, and/or possibly other toppings which you like.

rump roast, taco, tomatoes, green chilies, tomato sauce, onion, red kidney beans

Taken from cookeatshare.com/recipes/beef-taco-bean-stew-82547 (may not work)