Crockpot Beef and Beans Recipe III

Crockpot Beef and Beans Recipe III

Cheddar cheese; shredded
1 canned tomatoes (Mexican-style, 15 oz); sliced
1 canned green chili (small)
1 pc of onion; diced
1 canned tomato sauce (8 oz)
2 canned kidney beans (red, 15 oz each); drained & rinsed
2 lbs of rump roast; cut into bite-sized chunks
2 pcs of beef cubes
1 pkg of taco seasoning

Combine the beef chunks and taco seasoning in a large bowl. Mix to coat evenly. Toss into the crockpot together with diced tomatoes, green chili, onions, bouillon cubes, and tomato sauce. Stir well. Cover with lid. Set heat to low.

Cook ’til meat is tender (approximately 6-8 hours). About 1.5 hours into completely cooking, stir in the kidney beans. Stir occasionally. May be cooked longer ’til desired tenderness of beans. Prior to serving, top with grated Cheddar.

>> Crockpot Beef and Beans Recipe III