Recipe for cooking Beef Taco Bean Soup

Soups for Salads :: Soups for the Crock Pot

Beef Taco Bean Soup

1 (2 lb.) rump roast
1 pkg. taco seasoning
1 (15 oz.) can Mexican style diced tomatoes
1 sm. can green chiles
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 crockpot. Then add the tomatoes, chiles, tomato sauce, onion and bouillon cubes. Cover and cook on LOW for 6 hr. or until meat is tender.

Add the drained beans and cook until the beans are heated through, about 30 min.

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