Reviewed: Jun. 30, 2011

This was fantastic one of the best recipes I have ever made! This is a keeper for sure. I did alter it a bit because I used a pork butt roast and made it in the slow cooker all day....added rice and beans to the burritos...just delicious!! The entire family approved even picky children :)

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Reviewer:

mkmarcylyn

Reviewed: Apr. 26, 2011

meh

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1 user found this review helpful

Reviewer:

RANA128

Cooking Level: Beginning

Reviewed: Nov. 4, 2010

Very good. Used ground beef instead, and my husband still commented they were the best burritos. Will certainly make again.

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3 users found this review helpful

Reviewer:

Rebekah

Reviewed: Jul. 31, 2010

Excellent

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Reviewer:

wallyjacks8

Cooking Level: Expert

Home Town: Pensacola, Florida, USA

Living In: Clermont, Florida, USA

Reviewed: Jul. 17, 2010

This recipe will go into regular rotation for dinner. I also used a crockpot while we went about our day and left out the starch, more than doubled the cumin, went heavy on the pepper and light on the salt. We made soft tacos from the crock pot, putting cheese inside - fewer dishes! Then had lots of leftovers some additional pork and more liquid in the bottom. I added a bit more liquid and it tasted so good I've made another batch with more liquid and corn to try as a soup.

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Reviewer:

joradance

Reviewed: Jun. 12, 2010

This was very yummy! My family preferred it without the refried beans and we added a little cheese, but the pork was superb! It was a little mild, but we like it that way.

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Reviewer:

Denise

Reviewed: May 21, 2010

This is a great basic recipe that is easily tweaked to your personal preferences. I played around with the seasoninghs til they were how we like them, plus I used a cup and a half of fresh diced tomatillos instead of tomatoes. I cooked the mix on Low for about 6 hours in the crock pot, then stuffed the tortillas, and baked them in the oven (topped with a handful of Mexican cheese blend) for about 20 mins. Not bad! Next time I'll add some fresh serranos for a little more heat. Thanks, Joy!

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: May 19, 2010

My husband really liked these. I used some leftover grilled pork tenderloin, corn tortillas instead of flour, cooked this down until the liquid was gone and left out the fresh tomato, cornstarch and refried beans. I topped this with a little tomato salsa and cheese. This made a great lunch and a great way to use up leftovers. Thanks!

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: May 7, 2010

Good and easy. I spiced these up a little for us - they are very mild as written. We liked them best with lots of pepperjack, wrapped tight and heated until a little crisp in the oven - but they are also nice as is with a little sour cream and cilantro. Yum. Thanks for the recipe!

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Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: Mar. 19, 2010

This is a FANTASTIC recipe in the slow cooker. Except for the beans, tortillas and cornstarch, I put everything with only half the water in the slow cooker for about 6 hours on high. I added the cornstarch mixed with water the last hour. I substituted a can of chopped green chili for the bell pepper.and didn't see the need for the fresh tomatos so I left them out. Sooo yummy!

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5 users found this review helpful