Ingredients

2 pounds rump roast
1 package taco seasoning
1 can Mexican style diced tomatoes-15 oz.
1 small can green chilies
1 can tomato sauce-8 oz.
1 onion chopped
2 beef bouillon cubes
2 cans red kidney beans-15 oz. each rinsed, drained
Shredded cheddar cheese

Cooking Instructions

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 and bouillon cubes. 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, and/or other toppings that you like.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)