Reviewed: Mar. 7, 2008

5 stars with a few changes. I used 1/2 of a 5 ounce bottle of Tapatio sauce 1 can diced green chiles, 1 1/2 tsp of cumin, beef broth instead of water, and 1/2 tsp paprika. It was absolutely delicious as burrito filling, with rice and beans, and as a topping for nachos!

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Jessica

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Reviewed: Mar. 7, 2008

Very good, easy and versatile. Last night used it in burritos and today will use the leftovers in a chili.

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BUSYBAKER1

Cooking Level: Intermediate

Home Town: Moro, Oregon, USA

Living In: Exeter, New Hampshire, USA

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Reviewed: Mar. 5, 2008

Not sure what we did wrong but the meat was very bland. Very tender though. We added jalopeno juice to make it edible. Would not make again.

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Susan

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Reviewed: Mar. 4, 2008

tastes like andy's favorite burrito stuffing

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mcb

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Reviewed: Mar. 3, 2008

We love this recipe and have used it again and again. I have made a few variations of it, mostly with the tabasco sauce (it can be a bit strong...) Otherwise a GREAT recipe!

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LAGOLDEN

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Reviewed: Mar. 3, 2008

This was very good. I expected it to be very spicy and it was but not so hot that my kids and reflux ridden husband could not enjoy it. We loved it.

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Sherri

Cooking Level: Expert

Living In: Petal, Mississippi, USA

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Reviewed: Feb. 28, 2008

EXCELLENT! I shredded it and mixed it with rice, corn and black beans, then rolled into a tortilla with shredded cheddar. Yummy! Leftovers of the rice mixture were great just heated in a bowl. Will make again and again!

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LINDSTROM

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Reviewed: Feb. 27, 2008

We really enjoyed this, though with all of the seasoning called for, it would have been much too hot for us. I seared my roast in a cast-iron pan to get it good and hot so it would brown really well. Changes to accommodate our palates: used a 7oz can chopped green chiles, a 4oz can chopped jalapenos, 1/4tsp cayenne, and about 6-10 good dashes of hot pepper sauce. That was hot enough for us without masking the flavor of the beef. Served on white corn tortillas as soft tacos with chopped tomatoes, onion, lettuce, salsa, & shredded cheddar. Delish. Thanks, Charley.

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Feb. 24, 2008

delicious!!

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steph webb

Cooking Level: Expert

Home Town: Midwest City, Oklahoma, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Feb. 21, 2008

Sooooo GOOD!I made killer burritos with this recipe. I made them with black beans and yellow rice inside. I halved all the spices in the recipe because my meat was only 2 lbs...next time I won't. I wanted it spicier.

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ipodaddict

Cooking Level: Beginning

Home Town: Summerville, South Carolina, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 20, 2008

Excellent, but due to previous posts I made a few changes. I did not add as much liquid as suggested, used canned green chilis (Mild) and added a tsp. of cumin. Also shredded it after 5 hours & returned to pot. One last thing-instead of water I used a can of beef broth. Really delicious.

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lenihan5

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Reviewed: Feb. 18, 2008

This recipe is GREAT!.. I've made it several times and everyone in the family LOVES it! I've even made it with a pork roast and it was just as good! I even take the left overs and have wrapped them in tortillas and fried them to make chimichangas... they freeze well and you can pop them in an oven to warm them up later for a quick fix dinner. I think this is my favorite recipe I have found on this site! ~THANK YOU~!

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JodiN

Cooking Level: Expert

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Reviewed: Feb. 18, 2008

Very good. I omitted the chili powder and cayenne pepper to ensure that everyone in the family was able to eat it. I will use fresh garlic next time I prepare (and plenty of it!), more onion, and try a chipotle hot sauce. It was very tender, and we used in tacos, burritos, etc. I'm looking forward to experiementing with the flavors.

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wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Feb. 17, 2008

Best taco's we've ever had! I've always used ground beef, but using this recipe raises taco's to a new level.

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momto4

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Houston, Texas, USA

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Reviewed: Feb. 15, 2008

This recipe is great! Really good flavor. Thanks for the recipe!!

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Amanda B

Cooking Level: Expert

Living In: Weston, Wisconsin, USA

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Reviewed: Feb. 14, 2008

good recipe for an inexpensive cut of meat. There was way too much liquid so next time I'll only use a little bit. Made shredded beef burritos with rice and black beans. Will definitely make this again.

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AZgin

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Reviewed: Feb. 10, 2008

I love authentic mexican food and this one hits the spot. My husband is Mexican and said "Oh my God, this is so good!" then had another helping and finished my seconds. He also claimed "This is true mexican home cooking" and "My mom and Dad would eat this." So, it's a keeper. My changes; I used 2 lbs stew meat, because I had it in the freezer. Browned it in the oil, then slow cooker for 6 hours on low. I was afraid the cayenne would be too hot for me, so I halved it. I did not have green chilies, so I used a can of ro-tel. I kept everything else the same, although I was afraid of that much hot pepper sauce, it was perfect! It was great - just enough spice to make my mouth water but not so much that I couldn't eat it. This is a keeper.

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christinacooks

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Jan. 27, 2008

Absolutely incredible! I did not trim the meat; I was able to discard the fat when I shredded it. I added cumin before cooking. I only cooked it for 4 1/2 hrs before shredding it, I returned it to the crockpot and added more cumin and some paprika, and cooked for another 1 1/2 hours. We put it in the Old El Paso Stand & Stuff Taco shells, and topped with shredded cheese, Pico de Gallo, and sour cream. Absolutely delicious! I later coated some tortilla chips with refried beans, and shredded cheese, microwaved them and topped them with a little meat...again...yummy!!!

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Jennifer

Cooking Level: Beginning

Home Town: Alexandria, Virginia, USA

Living In: Leesburg, Virginia, USA

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Reviewed: Jan. 19, 2008

We went to San Diego and Mexico this summer and had alot of excellent, authentic Mexican dishes. This is an awesome recipe for burritos/tacos. We will probably never use ground beef again!

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CAROLA316

Cooking Level: Intermediate

Living In: Catonsville, Maryland, USA

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Reviewed: Jan. 14, 2008

This was really good! Hubby LOVED it. I was in a hurry and didn't trim the meat or brown it before I tossed everything into the crock pot- I wish I had trimmed it!! But the flavor was good- it had a kick to it. I would like to try some different hot sauces to get different flavors. It made a lot of meat so I was able to freeze a bunch of it for later meals.

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MrsB

Cooking Level: Intermediate

Home Town: Crystal Lake, Illinois, USA

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Charley's Slow Cooker Mexican Style Meat

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