Crockpot Mexican Beef Tips and Rice (Salsa and Black Beans)

This Crockpot Mexican beef tips and rice turns a handful of pantry staples into a tender, flavorful dinner with almost no hands-on effort. Beef tips simmer low and slow in a spicy tomato salsa sauce with corn, black beans, and green chiles until they are fall apart tender. It's a true dump and go slow cooker meal, so you can prep it in the morning or the night before and let the Crockpot do the rest. Serve it over rice for a filling family dinner, or spoon it into tortillas for an easy weeknight fajita night.

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I love meals where there is salsa and cheese. Give me those two things, throw in some chocolate beans (Allie's term, black beans to the rest of us) and corn, and you have a meal that we are all sure to gobble up.

This recipe, because it is made in the CrockPot, is even better than the average salsa, cheese, bean, and corn concoction. I toss it into the crock of the slow cooker the night before, leave it in the refrigerator overnight, and put it into the CrockPot in the morning. By suppertime, we have tender beef tips with a spicy tomato sauce reminiscent of Mexican food.

It is so good. We eat our beef and beans over rice, but you could make it low carb by using cauliflower rice. You could even eat it over couscous or noodles or potatoes or even just plain with a vegetable side.

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Why this is the best CrockPot Mexican Beef Tips and Rice recipe

It's incredibly easy to make. This CrockPot Mexican Beef Tips and Rice recipe has just a few minutes of prep before everything goes into the slow cooker. There is no browning or complicated cooking involved, which makes it especially convenient for busy days.

It's a complete, hearty meal. Tender beef tips cook with black beans, corn, onion, green chiles, salsa, and beef broth for plenty of flavor in every bite. Serve everything over rice and add shredded cheddar cheese for an easy dinner that feels substantial without requiring a bunch of separate side dishes.

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It's easy to customize. You can serve the beef mixture over regular rice, cauliflower rice, or even use it as a filling for tortillas. You can also adjust the salsa and green chiles to make the finished dish as mild or spicy as your family likes.

It's great for busy weeknights. You can assemble everything ahead of time, refrigerate the CrockPot insert overnight, and start it cooking in the morning. By dinnertime, the beef is tender and the sauce has had hours to develop plenty of Mexican-inspired flavor.

Equipment

• Crockpot

See the printable recipe card at the bottom of the page for all measurements and nutritional information.

Ingredients 

• Beef tips
• Onion chopped
• Corn kernels
• Black beans 15 oz
• Diced green chili peppers 4 oz
• Salsa
• Low sodium fat-free beef broth
• Cheddar cheese Shredded
• Rice prepared according to package instructions

How to make Crockpot steak & beans

1. Cut the beef into bite-sized pieces (or have the butcher do this) and place in the Crockpot.
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   Mix together the onion, corn, beans, chiles, salsa, and broth. Pour over beef in slow cooker.
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2. Cover and cook on low for 8 hours.
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3. Serve beef in sauce over rice or cauliflower rice.
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Substitutions & variations

You can use beef stew meat instead of beef tips if that is easier to find. Cut any especially large pieces into smaller, bite-sized chunks so the meat cooks evenly and becomes tender in the slow cooker.

Use your favorite salsa to control both the flavor and the heat level. Mild salsa works well for kids or anyone who does not like spicy food, while medium or hot salsa gives the beef mixture more kick.

You can leave out the diced green chiles for a milder meal or add extra chiles, jalapeños, or a pinch of cayenne pepper if you want more heat. Pepper jack cheese can also replace the cheddar for a slightly spicier finish.

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Frozen, fresh, or drained canned corn can all work in this recipe. You can also substitute pinto beans or kidney beans for the black beans if that is what you have on hand.

Serve CrockPot Mexican Beef Tips over white or brown rice, or use cauliflower rice for a lower-carb option. You can also spoon the beef and bean mixture into flour or corn tortillas and serve it fajita-style with cheese, sour cream, avocado, or your other favorite taco toppings.

Storing leftover CrockPot Mexican Beef Tips and Rice

Allow the beef mixture to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. For the best texture, keep the cooked rice in a separate container so it does not absorb too much of the sauce while it sits.

Reheat leftovers in the microwave or in a saucepan over medium-low heat until hot throughout. If the sauce has thickened in the refrigerator, stir in a small splash of beef broth or water while reheating.

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The beef, beans, corn, and salsa mixture can also be frozen for up to 3 months. Freeze it without the rice in a freezer-safe container or zippered freezer bag, then thaw it overnight in the refrigerator before reheating. Prepare fresh rice when you are ready to serve it.

Try more delicious CrockPot dinners:

• CrockPot Jambalaya
• Easy CrockPot Salsa Chicken
• Slow Cooker Cheeseburger Soup
• CrockPot Chicken and Potatoes
• CrockPot Buffalo Chicken Mac and Cheese
• Green Chili Chicken Soup (Stovetop or Crockpot)
• Crockpot Shredded Chicken
• Crockpot Whole Chicken

Recipe