Shelly's Recipe

TACO SOUP - Crock pot

Category: Soups

1 (2 lb) rump roast
1 pkg taco seasoning
1 (15 oz) can Mexican style diced tomatoes
1 small can green chilies
1 (8 oz) can tomato sauce
1 onion, chopped
2 beef bouillon cubes
2 (15 oz) cans red kidney beans, rinsed and drained
Shredded Cheddar cheese

Cut roast into bite-size 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 for 6 hours or until meat is tender. Add the drained beans and cook until the beans are heated through, about 30 minutes. Serve topped with cheese and/or the toppings that you like.