Reviewed: Oct. 12, 2011

I replaced the thick dinner steaks with thin (about 1/4 inch) steaks (stove top cooked) and added the same ingredients but added coarse ground pepper, one diced red pepper, and a tblspn chives and parsley. The final addition was flour tortillas warmed and slightly browned on one side. This allowed me to roll the steak up in the tortilla like a burrito. I used this idea to serve 45 people.

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Reviewer:

smokinjo29

Cooking Level: Intermediate

Living In: Graham, Washington, USA

Reviewed: Mar. 9, 2011

This was okay... not spectacular, but nice for a change of pace. It kinda hides the meat flavor a little too much for our taste.

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Reviewer:

KarenM

Reviewed: May 10, 2010

this was pretty good, but i also love refried beans, fried onions and avocado so you can't go wrong. not a wow dish but still tasty.

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Reviewer:

Stacy

Cooking Level: Intermediate

Reviewed: Jul. 22, 2009

Good, but my family wasn't fond of the steak cut that we used. We will definately use a really good cut next time.

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Reviewer:

LivsMom

Reviewed: Mar. 23, 2009

Good! will make again.

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Reviewer:

sonicsour

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Aug. 30, 2008

Great recipe, but changed a few things. Firstly I used frozen Quorn pieces(vegi alternative) instead of steak. I didn't use any oil,to make it healthier and once I cooked the red onions I used I put the pieces in to take on the flavour as well as eye balling some fajita seasoning.I heated up the beans and added some garlic and cumin powder to them as well as some low fat cheese one they were warmed through. In addition I added a little water to the beans so they weren't so thick. I also used a packet of microwave frozen white rice to save time ( heats in 3 minutes while you cook everything else. Then I layed it all. Placing the cubed avocados on top. Very yummy dish. Since it was only for me...I scaled things down. Will definately make it again. As I am on a diet-slimming world, this is perfect as there is very little in the way of fats (apart from the avocado of course and the low fat cheese). Will definately make it again!!

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Reviewer:

JENNJI

Reviewed: Nov. 14, 2007

This was a big hit. I found it a little time consuming with all the steps though.

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Reviewer:

Sas1017

Reviewed: Sep. 13, 2007

It might help to explain this dish as enchiladas without the torillas. Very yummy indeed! I had a ripe avocado and thawed steaks for dinner, but no plan. As the only recipe I could find using both, I was a bit skeptical. However, it turned out to be a HUGE hit! I took some other reviewer's tips and added garlic salt and shredded mexican cheese blend to the refried beans. I marinated the steaks in worcestershire and Montreal Steak Seasoning, as we usually do. I sliced the beef and piled it on top of jasmine rice, topped with refried beans, carmelized onions, avocado slices and thinly sliced tomatoes. A few slices of fresh jalepenos on my husband's, too. He came back for THIRDS.

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Reviewer:

OHRUM9802

Cooking Level: Expert

Home Town: Wallingford, Pennsylvania, USA

Reviewed: Jul. 19, 2007

I made this for my family and they all loved it, no leftovers. We will for sure make this many times in the future.

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Reviewer:

bhaavisto

Reviewed: Jul. 18, 2007

Absolutely outstanding! A real Tex-Mex feel. I marinated the steak in Southwest marinade (by McCormick) first, and also added fresh tomatoes from the garden to the carmelized onions. My skeptical husband and 9 year old daughter wolfed it all down! Easy, delicious, and impressive.

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