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  • Beef Taco Bean Stew

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    Beef Taco Bean Stew
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 lb rump roast
    • 1 pkt of taco seasoning
    • 1 x (15 ounce.) can diced tomatoes, Mexican style
    • 1 sm can of green chilies
    • 1 x (8 ounce.) can of tomato sauce
    • 1 x onion, minced two beef bouillon cubes
    • 2 x (15 ounce.) cans red kidney beans, rinsed and liquid removed Shredded cheddar cheese

    Directions

    1. 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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