I was looking for a different recipe for beef tips---didn't want to make the usual 'beef tips in gravy'. We love Mexican food here and love to use the crockpot, so this one was perfect. The flavor was great, too. There are suggestions at the end of the recipe on how to serve this...we ate it like taco meat. I cut the recipe in half since I had 2# of beef tips. Will make this again and it would be great for Packer parties!
Makes about 10 cups beef and liquid
4 1/2 pounds extra-lean beef tips for stew
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
2 cans (14 1/2 ounces each) Mexican-style stewed tomatoes (or regular stewed tomatoes plus 1/2 teaspoon additional cumin and garlic powder) ***I used a Mexican diced tomato
Place the beef tips in a five-quart or larger slow cooker. Sprinkle the spices 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 below.
Stove-top method: Heat 1 tablespoon vegetable oil in a 4 1/2-quart or larger Dutch oven or soup pot. 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.
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.