Mexican Beef Tips. Slow down & eat.

My printer (in my usual techNo-Nological stupor) is offline, perhaps permanently. Not knowing where else to keep this recipe, I am putting it here.

It is a good one to keep, practical and easy. It was in the Deseret News' ridiculous food section in November. Look! It doesn't call for breakfast cereal, Pillsbury products OR re-formed frozen cheesecake! (No joke, Valerie Phillips often calls for those ingredients.) Credit needs to be given to Alicia Ross and Beverly MILLS (real name?) of the Desperation Dinners syndicated column.

MEXICAN BEEF TIPS

FLEXIBLE: Serve shredded over/in/with lettuce, cheese, rice or chips for nacho, burritto or quessidilla filling/topping.

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 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.

• 41/2 lb. extra-lean beef tips for stew

• 1 tbsp. chili powder

• 1 tsp. ground cumin

• 1 tsp. onion powder

• 1 tsp. garlic powder

• 2 (14.5 oz. each) cans Mexican-style stewed tomatoes (or regular stewed tomatoes plus 1/2 tsp. additional cumin and garlic powder)

Directions: Place the beef tips in the bottom of a 5-quart or larger slow cooker. Sprinkle chili powder, cumin, onion powder and garlic powder 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 Note above.

Variation: Stove-top method

Heat 1 tablespoon vegetable oil in a 41/2-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 31/2 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.

Nutrition information per 1/4-cup serving: Calories 76 Fat 3 g Sodium 86 mg, Carbohydrates 2 g Saturated fat 1 g Protein 10 g, Cholesterol 31 mg, Dietary fiber 0 g