Yummy alternative to chili.
2 lbs. rump roast or lean stew beef
1 envelope taco seasoning
1 can (14.5 ounces) diced tomatoes, Mexican style
1 small can green chili peppers
1 can (8 oz.) tomato sauce (I used Pato Mexican style)
½ cup chopped onion
1 clove minced garlic
2 beef bouillon cubes or equivalent granules or base
2 cans (15 ounces each) pinto beans; rinsed and drained
Shredded cheddar cheese
No nutrition information available
Cut beef into ½-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; around 30 minutes. Serve topped with the shredded cheese and other toppings, as desired.