Taco Beef Soup
Source of Recipe
Aunt Saunny
2 lbs. beef 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 15 ounce cans beans, rinsed, drained-black, pinto or kidney Shredded
Monterey Jack cheese
Cut the roast into bite sized chunks. Roll in taco seasoning and add to
crock pot. Then add the tomatoes, chilies, tomato sauce, onion, and
bouillon cubes. Cover and cook on low 6 hrs or until meat is tender. Add
the drained beans and cook until they are heated through; around 30
mins. Serve topped with cheese. Also good served with tortilla or corn
chips on the side
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