(thank you for cooking, Adam!) ;-)
Making a "new" dinner out of leftovers is one of my favorite ways to cook.
This is what I'm going to do;
I'll use a 6-quart slow cooker and plop the hunk of leftover tri-tip into the pot -- it is probably a little more than 1 pound.
Then I'll add in:
1 cup of Pace salsa
1 whole can of corn
1 can of rinsed black beans
1 can of rinsed kidney beans
1 teaspoon cumin
4 cups of beef broth
Slow cook on Low while I'm at work -- roughly 7 hours or so.
when I get home from work, I will melt in 1/2 block of cream cheese and shred the tri-tip.
I'll serve with salad and hope the kids make up a batch of boxed corn bread.
Easy-peasy Pumpkin Squeezy!
:-)
Have a fantastic day!
steph
