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Ingredients
- 2 lb rump roast
- 1 pkt taco seasoning
- 1 can Mexican-style diced tomatoes - (15 ounce)
- 1 sm can green chilies
- 1 can tomato sauce - (8 ounce)
- 1 x onion minced
- 2 x beef bouillon cubes
- 2 can red kidney beans (15 ounce ea) rinsed, liquid removed Shredded cheddar cheese
Directions
- Cut the roast into bite-sized chunks. Roll in the taco seasoning and add in to crock-pot. Then add in the tomatoes, chilies, tomato sauce, onion and bouillon cubes. Cover and cook on LOW 6 hrs or possibly till meat is tender.
- Add in the liquid removed beans and cook till the beans are heated through; around 30 min. Serve topped with the cheese, and/or possibly other toppings which you like.
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