Beefy Taco Stew
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
Quick and easy slow cooker dinner I got from my sister