• Cooking Time: 6 1/2 hrs
• Servings: 4-6
• Preparation Time: 15 min
• 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

1. Cut the roast into bite-sized chunks.
2. Roll in the taco seasoning and add to crock-pot.
3. Then add the tomatoes, chilies, tomato sauce, onion, bouillon cubes,and coffee.
4. Cover and cook on low 6 hours or until meat is tender.
5. Add the drained beans and cook until the beans are heated through; around 30 minutes.
6. Serve topped with the cheese.

Quick and easy slow cooker dinner I got from my sister