FBD

Beef Taco Bean Soup

Crockpot beef taco bean soup

MexicanBeefIntermediate240 min

Ingredients

Servings
6
  • 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

Instructions

  1. 1

    Cut roast into bite sized chunks.

  2. 2

    Roll in taco seasoning and add to crock pot.

  3. 3

    Then add the tomatoes, chilies, tomato sauce, onion, and bouillon cubes.

  4. 4

    Cover and cook on LOW 6 hours or until meat is tender.

  5. 5

    Add the drained beans and cook until the beans are heated through; around 30 minutes.

  6. 6

    Serve topped with cheese, and/or the toppings that you like.

Tags

crockpotmexicanslow-cooker

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