This is a tasty, easy to make beef soup recipe spiced up with taco seasoning.

What You Need:

2 lbs. rump roast, cubed
1 pkg taco seasoning
1 can Mexican style diced tomatoes (15 oz.)
1 small can green chiles
1 can tomato sauce (8 oz)
1 onion, chopped
2 beef bouillon cubes
water
2 cans red kidney beans, (15 oz. each), rinsed, drained
Shredded cheddar cheese

How To Make It:

Brown the beef in an oiled skillet, drain well, then roll cubes in the taco seasoning until well coated.
Add taco coated beef cubes to a 6qt. crock pot.
Add the tomatoes, chiles, onions, and tomato sauce to the crock pot.
Disolve the beef bouillon cubes in a small amount of boiling water and add to the crock pot.
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; around 30 minutes.
Serve topped with cheese, and any other toppings that you like.

Tips:

If you find the soup too thin, add a bit of flour or corn starch mixed in hot water during the last 30 minutes of cooking time.