Mexican Beef Tips (Crockpot or Stovetop)

Recipe by gailanng
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 8hrs 10mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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