Beef Taco Bean Stew

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
two 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 slow cooker. 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, and/or other toppings that you like.

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