Ingredients:
- 2 lbs. rump roast or lean stew beef
- 1 envelope taco seasoning
- 1 can (14.5 ounces) diced tomatoes, Mexican style
- 1 small can green chile peppers
- 1 can (8 oz.) tomato sauce
- 1/2 cup chopped onion
- two beef bouillon cubes or equivalent granules or base
- 2 cans (15 ounces each) red kidney beans; rinsed and drained
- Shredded cheddar cheese
Preparation:
Cut beef into 1/2-inch cubes. Toss with taco seasoning and add to slow cooker. Add the tomatoes, chile peppers, tomato sauce, onion and bouillon cubes. Cover and cook on low 6 to 9 hours or until beef is tender. Add the drained beans and cook until the beans are heated through; around 30 minutes. Serve topped with the shredded cheese and other toppings, as desired.
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Beef Stew Ness
Beef Stew Index
Beef Chili Recipes
Beef Casseroles
Beef Pies
Beef Stroganoff Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
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