1. CROCKPOT METHOD: 2. 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. 3. Stir well and serve immediately or store according to the directions in the description above. 4. STOVETOP METHOD. 5. 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. 6. How to use: 7. Over shredded lettuce for taco salad (with or without the shell and all the normal taco fixings) 8. As a filling with Monterey Jack cheese for quesadillas 9. As a topping for nachos or tostadas 10. As a filling for burritos or tacos 11. Paired with Monterey Jack cheese as a filling for a twist on a Philly cheese-steak sandwich. ---------------------------------------------------------------------------
Nutrition
Ingredients
