Reviewed: Jul. 9, 2009

I loved this recipe - good enough for company IMO. I used many reviewers suggestions. I used round steak, added a splash of worchestershire sauce, didn't use the juice from the tomato can, added some salsa, and did the onions and peppers in a skillet at the end to preserve some crunch. Both the meat and the veggies got a sprinkle of fresh lime at the end. Mine didn't get overcooked - the meat was half frozen when it went in, and the strips were a little thick. Yummy, especially with No-fry Refried Beans from this site.

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Jun. 12, 2009

this tasted too much like swiss steak to me- I will add fewer peppers next time. I also like the idea of putting in salsa to give it more of a Mexican flavor. Also- the beef did get so overcooked that it broke apart and was just kind of sloppy- I may cook it a little less next time too.

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Vicki Harkey

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Reviewed: Jun. 10, 2009

Since it's just me eating these I had to modify this a bit. I used only 1 lb. steak, half of three colored peppers and instead of the canned tomatoes and jalepeno I just used salsa. I put everything in the slow cooker at once an the peppers and onions were tender and good, not too mushy for me.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: May 28, 2009

it was ok

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brittknight

Cooking Level: Beginning

Home Town: Crestview, Florida, USA

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Reviewed: May 17, 2009

I made these for a cinco de mayo party. The flavor was fantastic , from the other reviews I cooked them for 4.5 hours, and the steak fell apart a little bit too much for my liking. I didn't add the water and corn starch either because the crock pot was too full. I will still make them again.

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Wendy

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: May 15, 2009

We thougt this was pretty good! I forgot to add the cornstarch at the end which would be why the tortillas were soggy! They had very good flavor and will be making this again!

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Lindsey

Cooking Level: Intermediate

Home Town: Streamwood, Illinois, USA

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Reviewed: May 14, 2009

Man was this good!! I had some leftover already cooked flank steak and needed something to do with it.I followed the recipe as written except I didn't have coriander besides that I can't wait to try this again.

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gina brown

Cooking Level: Expert

Living In: Adrian, Michigan, USA

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Reviewed: May 13, 2009

This is a great recipe. I'll be making it again. I especially liked the slow-cooker recipe because the meat was nice and tender.

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AnnaBella

Cooking Level: Intermediate

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Reviewed: May 10, 2009

Needs more spice. Leave some jalapeno seeds in.

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angie

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Reviewed: May 9, 2009

excellent! We did change it according to what others said-making the peppers/onions separately. And we did chicken and it was fantastic. I'm not one to change the recipe and then review and I apologize for that but you did a great job on this one! Thanks so much for sharing!

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spencersmom

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Reviewed: May 1, 2009

Very easy and tasty. Makes the house smell good all day. Not quite as good as regular fajitas, but definitely a keeper!

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netti

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Reviewed: Apr. 21, 2009

Going in my favorites! I left the jalapeno seeds in because I like hot fajitas and they were the best! Thank you! :)

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Dawn

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Reviewed: Apr. 20, 2009

Loved it

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jeremeyi

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Reviewed: Apr. 13, 2009

I skipped the jalapeno and used anaheim peppers instead. I also prepared all the onions and red peppers separately so they would be crunchy. Came out great! This is a good weeknight meal.

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Halo

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Francisco, California, USA

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Reviewed: Apr. 6, 2009

These were good and they made an easy dinner even easier. I used some rib steaks that we don't normally eat because they are too fatty and tough. They turned out so tender and the flavor was good. It did seem like the longer they cook the less spice there was so I had to add more seasonings close to the end.

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shayziep

Cooking Level: Intermediate

Living In: Morgan, Utah, USA

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Reviewed: Mar. 27, 2009

The taste of these was sooo good! I think I might have cooked in the crock pot a little long because they became kinda soupy. I'd make again!

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Tracee Workman

Cooking Level: Intermediate

Home Town: Greensburg, Indiana, USA

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Reviewed: Feb. 11, 2009

Round steak (sliced thinly while semi-frozen) worked so well for me that I will use it instead of sirloin in the future as well. It stayed in slices and did not shred much. I cooked it 3 hours on HIGH, then added the peppers and onions and cooked an additional 2 hours on low. I think plenty of lime seasoning or juice is essential in this. Also, I will cook next time for a while without added ingredients, then *DRAIN* and add the tomatoes and seasonings, with lime. It was rather soupy...not terrible but I thought I could improve it... Definitely fills a fajita craving with a fraction of the work!!

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Feb. 5, 2009

Definitely a keeper!!! I use the half baked tortillas that you have to finish in a pan on the stove top. I have made this many times already. Oh, before I forget, I always put the pot in the fridge for a night and remove all the fat that floats to the top. It even tastes better when it sits for a day or two. Yum!

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CROAKER2

Cooking Level: Intermediate

Living In: Trinity, Texas, USA

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Reviewed: Jan. 24, 2009

Followed the recipe pretty closely. It tasted ok, but not enough zip for my taste. Needed a good salsa to go with it. Also the meat just fell apart. Ended up more like shredded beef than beef fajitas.

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