Taco Bean Stew
2 pounds rump roast or lean stew beef
1 envelope taco seasoning
14 1/2-ounce can of Mexican diced tomatoes
1 small can green chili peppers
8-ounce can of tomato sauce
1/2 cup onion, chopped
2 beef bouillon cubes
2 15-ounce cans red kidney beans; rinsed and drained
Cheddar cheese, shredded
Cut beef into 1/2-inch cubes. Toss with taco seasoning and add to slow cooker. Add the tomatoes, chili 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, about 30 minutes. Serve topped with the shredded cheese.