Home > Slow Cooker And Crockpot Recipes > Soup > Beef Taco Bean Soup
Beef Taco Bean Soup
Ingredients
2 lbs. rump roast
1 pack taco seasoning
1 can Mexican style diced tomatoes (15 oz.)
1 small can green chillies
1 can tomato sauce (8 oz)
1 onion, chopped
2 beef bouillon cubes
2 cans red kidney beans, (15 oz. each) rinsed and drained
Shredded cheddar cheese
Method
Cut roast into bite sized chunks. Roll in taco seasoning and add to Crockpot dish, then add the tomatoes, chillies, 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.
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