INGREDIENTS:
* 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 chile peppers
* 1 can (8 oz.) tomato sauce
* 1/2 cup chopped onion
* two beef bouillon cubes or equivalent granules or base
* 2 cans (15 ounces each) red kidney beans; rinsed and drained
* Shredded cheddar cheese

PREPARATION:
Cut beef into 1/2-inch cubes. Toss with taco seasoning and add to slow cooker. Add the tomatoes, chile 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.