1 (2 pound) rump roast 1 package taco seasoning 1 (15 ounce) can Mexican style diced tomatoes 1 small can green chiles 1 (8 ounce) can tomato sauce 1 onion, chopped 2 beef bouillon cubes 2 (15 ounce) cans red kidney beans, rinsed and drained Shredded Cheddar cheese
Cut roast into bite-size chunks. Roll in taco seasoning and add to crockpot. Then add the tomatoes, chiles, tomato sauce, onion and bouillon cubes. Cover and cook on LOW for 6 hours or until meat is tender.
Add the drained beans and cook until the beans are heated through, about 30 minutes.
Serve topped with cheese and/or the toppings that you like.
