Mexican Beef Tips Crockpot Or Stovetop Recipes

MEXICAN BEEF TIPS (CROCKPOT OR STOVETOP)

Steps:

• CROCKPOT METHOD:.
• 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.
• Stir well and serve immediately or store according to the directions in the description above.
• STOVETOP METHOD.
• 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.
• How to use:.
• Over shredded lettuce for taco salad (with or without the shell and all the normal taco fixings)
• As a filling with Monterey Jack cheese for quesadillas
• As a topping for nachos or tostadas
• As a filling for burritos or tacos
• Paired with Monterey Jack cheese as a filling for a twist on a Philly cheese-steak sandwich.

SLOW-COOKER MEXICAN BEEF TIPS

Steps:

• 1. Place beef tips in bottom of a 5-quart or larger slow cooker. Sprinkle spices over beef. Add both cans of tomatoes, with their juice, pouring them directly over the tips. Cover slow cooker. Cook on low for 8 to 10 hours. Stir well, and serve immediately, or store according to directions in the note below. Makes about 10 cups beef and liquid. Note: The beef will hold on low in the slow cooker for up to two hours before serving. Or prepare beef completely up to 48 hours ahead and refrigerate. Then re-warm on the stovetop over medium-low heat for 15 minutes or until heated through, or re-warm in the slow cooker on low for 45 minutes to an hour or until heated through. You may cook the beef completely and freeze it (with cooking liquid) in an airtight container for two to three months. Thaw in the refrigerator overnight and reheat according to the directions above. This is perfect for dinner served over rice, but the quantity and adaptability makes it great for future lunches (or dinners) down the road. Here's a short list of the possibilities for the moist, flavorful beef for lunch at the office or dinner: *Over shredded lettuce for taco salad (with or without the shell and all the normal taco fixings.) *As a filling with Monterey Jack cheese for quesadillas. *As a topping for nachos or tostadas. *Filling for burritos or tacos (soft or crunchy). *As a filling for a Mexican version of a Philly cheese- steak sandwich paired with Monterey Jack cheese.

SLOW-COOKED BEEF TIPS

Steps:

• Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown meat in batches, adding additional oil as needed. Transfer meat to slow cooker., Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high 15-30 minutes or until gravy is thickened. Serve with mashed potatoes.