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

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.

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