MEXICAN BEEF TIPS (CROCKPOT OR STOVETOP)
Halves easily. See uses below in the directions. 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 rewarm on the stove top over medium-low heat for 15 minutes or until heated through, or place in the slow cooker on low for 45 minutes to an hour or until heated through. You may cool 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.
Provided by gailanng
Categories Roast Beef
Time 8h10m
Yield 16 serving(s)
Number Of Ingredients 7
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.
MEXICAN STYLE BEEF FOR THE CROCK POT
This is a combination of several recipes over the years. After several attempts this is what developed. Everyone I know who has tried it loved it, I hope you do also.
Provided by Pam Blackburn
Categories Roast Beef
Time 7h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place first 10 ingredients in the crock pot along with garlic.
- Cook on low for approx 6 hours.
- Remove beef and shred.
- Put back in the crock pot and mix with other ingredients.
- Let cook for about a hour.
- Serve meat with warm flour tortillas, salsa, and cheese.
- You may also want to include sour cream, tomatoes, etc.
Nutrition Facts : Calories 177.6, Fat 9.4, SaturatedFat 3.6, Cholesterol 46.1, Sodium 232.6, Carbohydrate 6.4, Fiber 1, Sugar 2.2, Protein 16.8
SLOW-COOKER MEXICAN BEEF STEW
Need a change from classic beef stew? Go Mexican with this easy-to-make flavor-packed version that goes together in minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h35m
Yield 6
Number Of Ingredients 7
Steps:
- In 3 1/2- to 4-quart slow cooker, mix beef, tomatoes, frozen onions and chili powder.
- Cover; cook on Low heat setting 9 to 11 hours.
- With whisk, stir in taco seasoning mix. Stir in black beans and corn. Increase heat setting to High; cover and cook 15 to 30 minutes longer or until thickened. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 440, Carbohydrate 38 g, Cholesterol 95 mg, Fiber 8 g, Protein 40 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 850 mg
SLOW COOKER BEEF TIPS
As a busy mom, I love my slow cooker meals! Beef tips remind me of a childhood favorite. I cook this beef tips recipe with mushrooms and red wine, then serve over brown rice, noodles or mashed potatoes. -Amy Lents, Grand Forks, North Dakota
Provided by Taste of Home
Categories Dinner
Time 6h40m
Yield 4 servings.
Number Of Ingredients 12
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 more 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 until gravy is thickened, 15-30 minutes. Serve with mashed potatoes.
Nutrition Facts : Calories 212 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 836mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
SLOW COOKER MEXICAN BEEF STEW
Let the slow cooker do the work for you in this hearty south-of-the-border stew.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 7h30m
Yield 6
Number Of Ingredients 16
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
- Coat the beef with flour. Cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned.
- Place the beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with the beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
- Cover and cook on low 7 hours or until the beef is fork-tender.
- Stir in the corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.
Nutrition Facts : Calories 272 calories, Carbohydrate 27 g, Cholesterol 39.8 mg, Fat 8.7 g, Fiber 7.8 g, Protein 21.9 g, SaturatedFat 2.2 g, Sodium 646.5 mg, Sugar 4.7 g
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