Mexican Beef Tips (Crockpot Or Stovetop)

1. 1

   CROCKPOT METHOD:

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   Place the beef tips in the bottom of a 5-quart or larger slow cooker. Sprinkle chili powder, cumin, onion powder, garlic powder, salt & pepper over the beef. Add both cans of tomatoes, with their juices, pouring them directly over the tips. Cover the slow cooker. Cook on low for 8 to 10 hours.

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   Stir well and serve immediately or store according to the directions in the description above.

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   STOVETOP METHOD.

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   Heat 1 tablespoon vegetable oil in a 4 1/2-quart or larger Dutch oven. Brown the beef tips for about 5 to 7 minutes. Stir in the spices and both cans of tomatoes and cover the pot. Bring to a boil, reduce heat to low and simmer the beef for 3 1/2 hours or until the beef cubes are so tender that they fall apart. Stir and check the liquid level periodically and add water to keep moist but not soupy.

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   How to use:

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   Over shredded lettuce for taco salad (with or without the shell and all the normal taco fixings)

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   As a filling with Monterey Jack cheese for quesadillas

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   As a topping for nachos or tostadas

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    As a filling for burritos or tacos

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    Paired with Monterey Jack cheese as a filling for a twist on a Philly cheese-steak sandwich.

* Per serving · 4 servings · Values may vary.

No additional tips available.