Reviewed: Nov. 17, 2009

This was very good, and surprisingly quick. I gave it five stars because of its easiness and it's adaptability because you can modify to fit what you have on hand. I did not use a jalapeno or green onions as I did not have either. I used fresh red salsa in place of green salsa (again did not have), and I added about 1/2 cup of fresh chopped tomatoes. I doubled the cilantro because I love the flavor. I served it with sour cream which was great because it cooled off my mouth from the heat. Overall a great recipe to have.

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ShoppingJen

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2009

We liked this pretty good. I served it with yellow rice and tortillas, it made a filling meal.

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TEXAS R

Cooking Level: Expert

Home Town: Little Elm, Texas, USA

Living In: Lewisville, Texas, USA

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Reviewed: Oct. 12, 2009

This is good. It has a simple taste-not complicated with a bunch of seasonings. Think, mexican home cooking. I used 3 cans of salsa verde and cooked for about an hour until most of the liquid had evaporated. I made it into tacos and beef and bean burritos. I worried that it would be too spicy. I used one huge rounded tip jalapeno. It had a lot of flavor. I didn't have to add hot sauce or sour cream.

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Lizzie H

Cooking Level: Expert

Living In: Ravenna, Ohio, USA

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Reviewed: Sep. 26, 2009

This was a fast and easy meal...the smell of it cooking was tempting the family before it was ready...gotta remember to do this one again!

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Beejazzeled

Cooking Level: Expert

Living In: Bella Vista, Arkansas, USA

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Reviewed: Sep. 19, 2009

Excellent with thin-sliced venison too! YUM!! I didn't even have the green onions and I used homemade salsa verde. Instead of simmering ten minutes, I put the mixture in the pressure cooker for about 6 minutes to tenderize. A crockpot would be a great option too!

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Aug. 23, 2009

When shopping for ingredients we got green pepper instead of green onion...oops. So we ended up using 1 green pepper and no green onions. My fiance said he never wanted tacos any other way though! Yummo!

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Steph and Jarrod

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Reviewed: Jul. 28, 2009

I'm going to have to try this again, it was a little spicy, gravy was dark but good. How ever the meat was tough. I think that was cause by me. As I said I'm going to try it again.

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jj

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Reviewed: Jun. 8, 2009

Very popular flavor fest! The lime juice is key. This was a solid recipe served with rice.

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Chrissy's Class

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: May 18, 2009

I had a beef in the crock pot, but didn't know what I wanted to do with it. Threw in everything but the jalapeno's and loved it. Thanks for sharing this recipe.

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MZDEB97

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Reviewed: May 10, 2009

We didnt care for this,to tomatoeeeee.

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COOKNAGIN

Cooking Level: Intermediate

Living In: Walla Walla, Washington, USA

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Reviewed: May 5, 2009

The first time I made this recipe, I made it "as is", with the exception of stirring in 1 cup of sour cream at the end. It was awesome, although a little spicy. The second time I made from leftover roast, that I had shredded and only used half the amount of jalapeno. My family loved it!

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Jana

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Reviewed: Mar. 22, 2009

I made it just as described, only I didn't use a jalapeno and I let it simmer all afternoon. Perfect! Thank you thank you! I will use this recipe often with chicken also.

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pml

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Reviewed: Mar. 19, 2009

Very Good! will be making again.

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Maureen Hogan

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Reviewed: Jan. 15, 2009

This recipe is very mis-leading. I followed the recipe exactly, and the recipe fails to note that in order for stew meat to be edible, it must be STEWED. This means the meat must cook in liquid for quite some time, like an hour or more. So, as it is written, this recipe is not good. However, I'm sure the flavors would be excellent with stewed meat. Also, as another reviewer noted, cilantro should not be added before the stewing process. It should be added at the very end, to keep its fresh flavor. I hope to try this recipe again with changes soon.

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47401

Cooking Level: Intermediate

Living In: Bloomington, Indiana, USA

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Reviewed: Dec. 9, 2008

This was a very good dish.The only things that I did different was to boil the stew meat in beef broth. I transfered the stew meat to a skillet and cooked the vegetables along with the meat.You need the flavor of the onion and garlic in the meat.I used 1/4 cup lime juice. I poured the lime juice in the one can of chili verde sauce that covered the meat.I only had one package of stew meat so one can of salsa was sufficient.I used this meat for soft Tacos and served it with homemade spanish rice.Everyone loved it.

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Tammy

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Reviewed: Nov. 1, 2008

This is a very authentic recipe. I browned the meat with the onoions and garlic then put everything in the slow cooker for 3 hours on high. Next time I'm going to try this recipe with a flank steak and I will shred the meat after for burritos.

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Erika

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2008

Smelled wonderful. Tasted okay.

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Lenenski Family

Home Town: Lilburn, Georgia, USA

Living In: Forney, Texas, USA

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Reviewed: Aug. 2, 2008

this is super delicious. it definitely needs to simmer for at least an hour though. add a little bit of water if you need to during the simmering process. and don't add the cilantro until the very end! i also add sour cream at the end to make it more creamy.

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KR

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Jul. 28, 2008

I think this is really good. I make this in the slow cooker and serve it with my own version of Jeera rice in the rice cooker. Perfect for a work day.

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KikiMonster

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Reviewed: Jun. 30, 2008

i loved the recipe. The only thing i thought was a bit much was the 1/2 cup of lime juice maybe 1/4 would have been on the money because it was very tangy. Other than that its wonderful and easy to do. I used my mixture to make fajitas and my husband and kids ate every bit.

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kev

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Mexican Beef Supreme

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