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Prep Time: 0 Minutes Cook Time: 390 Minutes |
Ready In: 390 Minutes Servings: 1 |
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A different take on the regular Taco Soup recipes, this one uses a roast instead of ground beef. Nice on those cold or chilly days. Enjoy Ingredients:
1 (2 pound) rump roast |
1 package taco seasoning |
1 (15 ounce) can mexican style diced tomatoes |
1 small can green chiles |
1 (8 ounce) can tomato sauce |
1 onion, chopped |
2 beef bouillon cubes |
2 (15 ounce) cans red kidney beans, rinsed and drained |
shredded cheddar cheese |
Directions:
1. Cut roast into bite-size chunks. Roll in taco seasoning and add to
2. crock pot. Then add the tomatoes, chiles, tomato sauce, onion and
3. bouillon cubes.
4. Cover and cook on LOW for 6 hours or until meat is
5. tender.
6. Add the drained beans and cook until the beans are heated through,
7. about 30 minutes.
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