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Beefy Taco Stew


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Member since 2009

Serves 4-6 | Prep Time 15 min | Cook Time 6 1/2 hrs

Ingredients

2 lbs. rump roast
1 package of taco seasoning
1-15 oz. can diced tomatoes, mexican style
1 small can of green chilies
1-8 oz. can of tomato sauce
1 onion, chopped
2 beef bouillon cubes
2-15 oz. cans red kidney beans; rinsed and drained
1 C coffee
Shredded cheddar cheese


Cut the roast into bite-sized chunks.


Roll in the taco seasoning and add to crock-pot.


Then add the tomatoes, chilies, tomato sauce, onion, bouillon cubes,and coffee.


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 the cheese.


Pairs Well With


Notes

Quick and easy slow cooker dinner I got from my sister

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