Reviewed: Dec. 11, 2007

This is a keeper recipe. It's so good all 4 of my kids loved it as well and my husband and myself. Yummy!

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Reviewer:

Shelly

Cooking Level: Expert

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Reviewed: Dec. 2, 2007

So simple and very good. Unlike some Mexican dishes I've made in the slow cooker, the flavor of this one lived up to the smell.

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9 users found this review helpful

Reviewer:

Frugalux

Cooking Level: Intermediate

Living In: Royal Oak, Michigan, USA

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Reviewed: Aug. 30, 2007

We made this and it was spicy and delicous...there are only 2 of us and it tasted just as good the last day as the first, if not better!

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Reviewer:

rayandshy

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2007

Very good! We had it one night with tortillas, eaten like a soup, and the next night served over rice, eaten with tortilla chips and sour cream. Both ways were delicious.

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Reviewer:

LUNA47

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Reviewed: Jul. 11, 2007

My guests said this dish was delicious. I had eight people for dinner, so made the recipe to serve 8. It would have served 12-16 depending on appetites. I don't have a crock pot, so I used my electric roaster...I put everything in the cooking bag, sat the whole thing into the roaster and surrounded it with water. Cooked at between 225 and 250 degrees. It came out moist, fork tender and delicious. I let guests spoon it up into whole wheat tortillas, and served with a salad. Quick, easy, delicious. Just what we needed on a very busy day of taking guests sightseeing. When we returned home all I needed to do was make the salad.

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Reviewer:

mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Jul. 8, 2007

This was really good, my hungry firefighter husband just gobbled it up! I also cut back on the salsa, and I cooked it longer than an hour on the stove to get more liquid cooked out, but it was delicious!

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4 users found this review helpful