This is one of our family favorites and my husband, who's from New Mexico, loves it! My only problem is that there never seems to be enough filling for the tortillas and I have to lightly fill them to make as many as I want. Doubling the recipe is a must.

Reviewed On: Oct. 24, 2009

This was very tasty! It was my first cheesecake and for the most part turned out well. It didn't crack, yay! A few mistakes I made: I didn't let the creamcheese cool completely, I got impatient and the batter was a little clumpy, although I didn't really notice clumps of cream cheese in the finished product. And, the big one, I added sour cream, vanilla, and flour all together and then stirred. Anyone who is not a beginner like me would have foreseen the problem - the vanilla clumped up in the flour in little, dark and very strong tasting vanilla clumps. I tried my best to smoosh them all, but of course couldn't. The flavor turned out ok, but the appearance was ruined. When it came out I gave it some chocolate swirls and that covered it decently. I will know for next time.

Reviewed On: Oct. 24, 2009

This is such a great, easy recipe to have on hand! The flavor is just as you would want for a pot roast. I make as is, putting the meat directly in the crock pot (sometimes trim fat first though and add s&p). On low, I add carrots and potatoes 3 hours before done and the meal is complete - I just through some biscuits or rolls in the oven! Usually there is extra gravy to use for mashed potatoes in this meal (if I don't make them in the crock pot) or next time. Fabulous!

Reviewed On: Oct. 24, 2009