Reviewed: Mar. 28, 2012

I didn't have a can of tomatoes so I used 4 oz of v8 and about 1 cup of fresh salsa (the kind from the refrigerated case, I used Trader Joe's but any would work). I used a pre-packaged Southwest seasoning blend and a little Cajun seasoning too. Beef texture was just right after 6-7 hours on low. Delicious!!

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Reviewer:

tigrefan98

Reviewed: Mar. 14, 2012

I was really excited to try fajitas in the slow cooker. I was not disappointed. They turned out great, and we had no left overs. I did cook the peppers and onions in a skillet on the stove because I like them a bit more crisp. Thanks Twila for a great recipe.

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Reviewer:

jefffan5

Cooking Level: Expert

Living In: Alpharetta, Georgia, USA

Reviewed: Jan. 28, 2012

These were easy and awesome. I prepped everything the night before. I replaced the jalapeno w/ one 4-ounce can of diced green chilies, simply because I already had it. My family, including my 13 month-old, loved these fajitas! Yum.

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Reviewer:

Lindsay

Reviewed: Jan. 22, 2012

Awesome, awesome, awesome. Followed recipe exactly.

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Reviewer:

Chris

Reviewed: Jan. 5, 2012

This recipe was pretty good. I used rotel for the can of tomatoes, and it added a nice amount of spice. The meat was tender and had good flavor. If I make these again I will probably just saute my veggies in a pan on there own after the meat is done cooking. I put them in the crock pot the last two hours with the meat and I didn't care for the cosistency they turned out. They were ok, but I like them cooked in a pan on the stove top better. I served these fajitas with shredded pepper jack and sour cream on top. We also had best-ever texas caviar on the side with tortilla chips. The two recipes complimented one another nicely.

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Reviewer:

Kali

Cooking Level: Intermediate

Home Town: Topeka, Kansas, USA

Reviewed: Dec. 27, 2011

4.5 stars is more like it. These were very easy to make and very well received. The steak was really tender. I felt there may have been a tad too much chili powder, so next time I will try cutting back just a little. Great recipe! Thanks for sharing, Twila!

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Reviewer:

Mi Being Mi

Cooking Level: Intermediate

Home Town: Alma, Michigan, USA

Living In: Topeka, Kansas, USA

Reviewed: Oct. 19, 2011

I used thinly sliced sirloin steak and it was ready in 2 hours! Also, I sauteed and served the onions and peppers separately. The cilantro is a MUST!!!

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Reviewer:

christin

Reviewed: Jul. 2, 2011

The flavor was good, but definitely ended up being more like shredded beef burritos than fajitas. Still it was easy and yummy.

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Reviewer:

Mamatoosi

Reviewed: Jun. 22, 2011

Loved it! My boyfriend and I both had seconds. I will make this recipe many more times :)

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Reviewer:

mbrousse

Reviewed: Jun. 13, 2011

I found this recipe while looking for something to do with excess red bell peppers so I substituted a second red pepper for the green pepper. I left out the jalapeno and the coriander because I didn't have them. I doubled the chili powder and cilantro and tripled the garlic to make up for the lack or coriander. I used corn tortillas instead of flour. It was SO TASTY that I forgot to put the salsa on!

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