Slow Cooker Southwest Beef Tips with Beans and Corn Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can briefly sear the beef cubes in a hot skillet with a teaspoon of oil before adding them to the slow cooker. This caramelization adds a layer of richness to the final dish.

If you choose to sear the beef, ensure the skillet is very hot and work in small batches to avoid steaming the meat. Once seared, deglaze the pan with a splash of water and add those browned bits into the slow cooker.

If you prefer a thicker sauce, you can stir in a teaspoon of cornstarch mixed with a tablespoon of cold water during the last 20 minutes of cooking. This will help bind the juices into a glossy sauce that coats the beef beautifully.

Always whisk the cornstarch into cold liquid first to prevent clumping. Taste the sauce before serving and add a pinch of salt or a squeeze of lime juice if you find the flavors need a little brightness.

Variations

• Spicy Southwest Beef: For a spicier kick, add two minced jalapeño peppers or a teaspoon of crushed red pepper flakes to the spice mixture before adding to the slow cooker.
• Beef and Bean Tacos: After cooking, use two forks to shred the beef and stir it back into the sauce. Serve this mixture as a filling for tacos, topped with shredded lettuce and cheese.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 3 months.

Reheat

Reheat in a saucepan over medium heat or in the microwave until steaming hot throughout.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish often tastes even better the next day as the spices have more time to permeate the beef and beans.

Ensure the food has cooled to room temperature, but do not leave it out for longer than 2 hours to maintain food safety standards. Always reheat individual portions thoroughly until steaming hot before serving.

This recipe is an excellent candidate for making ahead. You can assemble all the ingredients in the slow cooker insert, cover it, and keep it in the refrigerator for up to 24 hours before cooking.

Simply remove it from the fridge 30 minutes before turning the slow cooker on. This makes it an ideal choice for busy schedules or when hosting, as you can prep everything well in advance and enjoy a stress-free meal preparation.

Serving ideas

Serve this dish hot, spooned over a bed of fluffy white or brown rice to soak up the flavorful sauce. Alternatively, it works beautifully with a side of warm corn tortillas or crusty bread for dipping. A dollop of sour cream or a sprinkle of fresh cilantro can add a cooling contrast to the spiced tomato sauce, making the meal feel complete and satisfying for a casual dinner.

For a lighter serving option, spoon the beef mixture over a bed of fresh mixed greens or shredded cabbage to create a warm, hearty salad. The acidity of the tomatoes and the earthiness of the beans pair wonderfully with the freshness of the greens. Regardless of how it is served, ensure the beef is hot and the sauce is well-distributed to provide the most enjoyable eating experience for your guests.

Frequently asked questions

Recipe card

Slow Cooker Southwest Beef Tips with Beans and Corn

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 6

Ingredients

• 2 lbs beef chuck cubes, cut into 1-inch pieces
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1 can (10 oz) diced tomatoes with green chiles

Instructions

1. Place the beef chuck cubes into the bottom of the slow cooker insert. Ensure the meat is spread out in an even layer to promote consistent cooking throughout the braising process.
2. In a separate bowl, combine the black beans, corn, cumin, and chili powder. Toss well to coat the vegetables and beans in the spices. Pour this mixture over the beef, then add the diced tomatoes with green chiles on top.
3. Cover the slow cooker and cook on low heat for 8 hours. Once finished, check that the beef reaches an internal temperature of 145°F (63°C). Let the meat rest for 5 minutes before serving.

Estimated nutrition per serving

Calories

380

Protein

32 g

Carbohydrates

22 g

Fat

18 g

Fiber

6 g

Sugar

4 g

Sodium

520 mg

Automatic estimate from the ingredient list, not laboratory-verified.