- 2 lbs. rump roast
- 1 pk taco seasoning
- 1 can Mexican style diced tomatoes (15 oz.)
- 1 small can green chiles
- 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 Cut roast into bite sized chunks.
Roll in taco seasoning and add to crock pot.
Then add the tomatoes, chiles, 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.