Shelly's Recipe

MEXICAN BEAN AND BEEF SOUP

Category: Soups

2 lbs beef roast
1 pkg taco seasoning
1 (15 oz)can Mexican style diced tomatoes
1 small can or jar green chilies
1 (8 oz) can tomato sauce
1 small onion, minced
2 beef bouillon cubes
1 (15 oz) can black beans, rinsed, drained
1 (15 oz) can pinto beans, rinsed, drained
Shredded cheddar cheese

Cut roast into stew sized cubes. Place the taco seasoning in a pie plate and roll the beef cubes so they are coated. Add to the crock pot. Add the tomatoes, chilies, tomato sauce, onion, and bouillon. Cover and cook on low for 6 hours until meat is tender. Add the drained beans and cook on high for about 30 minutes until the beans are heated through. Serve topped with cheese, and other toppings such as green onions, olives, salsa etc.