Reviewed: Nov. 20, 2009

This recipe is Delish! I use lean stew meat, and I don't drain the fat after cooking meat. I think the fat adds a lot to the taste, and helps the meat get tender.

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MITZI062000

Cooking Level: Intermediate

Home Town: Winters, Texas, USA

Living In: Cedar Creek, Texas, USA

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Reviewed: Oct. 18, 2009

Absolutly yummy! I have never had to cook it the full 8 hrs, probably 3 at the most and every time turns out tasty and tender. The next day is even better! My partner and I love it!! Thanks!

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Lyndsey

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Reviewed: Oct. 5, 2009

Very good. I did coat the meat with flour, season with salt, pepper, and garlic, and brown in a bit of olive oil prior to adding to the Crock Pot. Cooked all day (about 8 hrs.) and was incredibly tender and flavorful. Served over rice.

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Holly

Cooking Level: Expert

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Reviewed: Aug. 27, 2009

I floured & seasoned & seared my meat before following the rest of the recipe. I only used 1 serrano pepper as I was not familiar with their heat & didn't want to make it too hot. I think personally I could've done the 2 peppers and my husband could have easily done 4-5 of the peppers--but they were the kind you get pickled in a jar, not fresh ones. What I thought was missing from this was jalapenos and green chiles. Apparently, it just isn't Mexican cuisine for me without the particular flavors of jalapenos and green chiles. So next time I will likely use 1 serrano, 1 jalapeno, and 1 of the teeny tiny cans of green chiles. The point is that I WILL make this again as it is so easy and tasty. I mixed half a cup of cooked brown rice into mine and served it with queso ranchero crumbles on tortillas and a side salad. Thanks so much for the GREAT way to use stew beef that isn't a stew!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Aug. 12, 2009

Very, very easy. I doubled this and after sauteing and combining all the ingredients, I just plopped the mixture in my second crockpot and cooked it on low until dinner. No peppers, but I did have a can of chilis, which I threw in. No harm, no foul. We all enjoyed this. I think I might use a more tender beef in this next time and cook it on the stovetop, as cooking it in the crockpot made my tough meat tender but watered down the flavor. I'll make this again.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Aug. 2, 2009

Delicious. I loved it! There's a great little kick to it!

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betty crocker wanna be

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Reviewed: Jul. 7, 2009

Excellent!!!!

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jenbrown

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Reviewed: Jun. 5, 2009

Very good and easy. Throw it all in a crock and it's done. Add a flour/water paste instead of corn starch was the only change I made. Thanks for the recipe!

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Army Wife

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Altus, Oklahoma, USA

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Reviewed: May 27, 2009

I don't know what this is, but it tastes nothing like carne guisada. I grew up 2 miles from the border of Mexico. I followed the recipe to a tee. Not only does this taste nothing like Taco Cabana's, it taste nothing like carne guisada. I could search the net for hamburger and come up with something closer. I will not make this again.

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TexasDave

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Reviewed: May 13, 2009

This was not was I expected. Brought it to a party and brought home 90% of it. I will not be making this again.

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VICKI

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Reviewed: May 6, 2009

Delicious! I seared the meat on the stovetop to add some flavor to the end product. Then i put everything in a slow cooker and let it cook all day. The meat basically shredded itself and was awesome!. I did not any water to the recipe and there was also no need (for me) to thicken in the end. Without the water and a long enough cooking time....it thickens very nicely on its own. Served it with fresh cilantro and a sqeeze of lime juice over mexican rice. Try it!

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jmkolbet

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Reviewed: Apr. 13, 2009

My whole family loved it....I used pickled serrano peppers & used flour to thicken cause I didnt have any corn starch...my husband asked me to make burritos out of the left overs for his lunch tomorrow...very yummy

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LISANLAUREN

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Reviewed: Feb. 28, 2009

LOVED this recipe. The meat was soo tender. I made it for a work lunch and everyone raved on and on.Thanks for sharing.

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MOMMY OF TWO PEAS

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2009

I doubled this recipe. After I got home from the store, I realized I only had 1 can of beef broth, so I added a package of Beefy Onion Soup Mix. My husband loved this meal! He said it tasted very authentic. I have shared this recipe with friends and family, as well. This will be something that I make more often!

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Brandy M.

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Reviewed: Feb. 4, 2009

EXCELLENT!!! Thanks for sharing this recipe.

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ScottWV

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Reviewed: Jan. 23, 2009

I just threw everything into the slow cooker and let it torment us all day with the smell! I made with regular jalapenos, cooked some Mexican rice and fat free refried beans. Put everything in a whole wheat tortilla and had one yummy dinner!

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MIMI2607

Cooking Level: Expert

Home Town: Chesterville, Ohio, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Jan. 22, 2009

I put mine i the slow cooker and added extra spices and chiles! And it was great. I like spicy foods, but it was still good before i added the extras

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cfrankenberry

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Reviewed: Jan. 20, 2009

I liked it, but didn't care too much for the tomato paste, I think next time I will leave that out.

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Carrie

Cooking Level: Intermediate

Living In: Corpus Christi, Texas, USA

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Reviewed: Jan. 11, 2009

Followed the recipe exactly but mine came out very bland and watery.

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TinaG79

Cooking Level: Intermediate

Home Town: Norwich, Connecticut, USA

Living In: Portsmouth, Virginia, USA

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Reviewed: Dec. 2, 2008

I cooked this for 8 hours in a crock pot because I couldn't be home to make it on the stove. It turned out tender and slightly spicy, but the smell and the aftertaste seemed were better than actually eating it. It was good but could have been a bit more flavorful. It tasted more like American beef stew than an ethnic dish.

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