slow-cooker mexican beef tips
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
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.