Reviewed: Oct. 20, 2008

I love the flavoring, but I didn't care for cooking these in the crockpot. I thought it was way too tender. Fajita's are supposed to be a little tougher. Like I said, the flavoring was great though. Probably will grill the meat next time.

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Reviewer:

monica

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Reviewed: Sep. 15, 2008

I made this recipe with a pound and a half of CHICKEN instead of beef. Slow cooked on low for 2 1/2 hours and was done. Very good. Also cooked some peppers and onions in a skillet for added crunch.

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Reviewer:

chieffan12

Cooking Level: Intermediate

Home Town: Independence, Missouri, USA

Living In: East Moline, Illinois, USA

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Reviewed: Sep. 12, 2008

Wonderful flavor! The leftovers make great tacos or enchiladas the next day, too. This beef is very tender, though. Not the recipe you are looking for if you want crispy meat. I really like recipes that can be made ahead for entertaining.

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Reviewer:

Lesalee

Cooking Level: Expert

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Reviewed: Aug. 8, 2008

I really liked this recipe. I changed a few things though. I doubled the recipe as I had 3 lbs of thin top round I needed to use. I used 1 can medium rotel tomatoes, 1 can garlic onion tomatoes, yellow and orange peppers and omitted the jalepenos. It made a lot.

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Reviewer:

radcook

Cooking Level: Expert

Home Town: Sutherlin, Oregon, USA

Living In: Grand Junction, Colorado, USA

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Reviewed: Jun. 4, 2008

I love how simple it is to make fajitas in a crock pot. I used rotel tomatoe instead of tomato w/ garlic and onion. I left out the jalepeno peper, and added in some lime juice. I used all red bell peppers instead of a mixture of green and red. There were no leftovers. I used the "Tortilla I" recipe as well instead of store bought tortilas

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Reviewer:

Newlywedws

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Macdill Afb, Florida, USA

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Reviewed: Jun. 2, 2008

I only had round steak in the house, so I used that. I forget how long I cooked it overall, but just kept it on until the meat was tender. Thank you for the recipe!

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Reviewer:

Melissa

Cooking Level: Expert

Living In: Camarillo, California, USA

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Reviewed: May 8, 2008

I had an "oops" with this recipe that turned out to be actually wonderful! I sliced the meat the wrong way...couldn't figure out what "across the grain" meant. I obviouslt did it wrong because my meat fell apart and shredded. But you know what? Instead of steak fajitas we had steak tacos! I followed this recipe as written (besides slicing it wrong!) and it is absolutely delicious!!! The meat is so tender and the spices are right on the money. Thanks so much for this one!!!

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Reviewer:

lvmy2kids

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2008

These turned out even better than I expected! I added some corn and lime juice and it really added to the dish. Next time I make it, I'll use a little more cornstarch because it came out on the watery side. The leftovers make a great chili starter, too!

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MBIF

Cooking Level: Expert

Living In: Fairbanks, Alaska, USA

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Reviewed: Apr. 6, 2008

I will definitely make this again; I used top sirloin (it was on sale) and it was delicious. I followed a tip from another rater and added a can of Rotel with green chilis and liked this. My son had "thirds" on this dish by the way (aged 17)... I will definitely make this again but mine was a little soupy - thinking next time I will completely drain the canned tomatoes - else I have considered adding canned corn and black beans and just call it fajita soup.

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Reviewer:

roonaynay

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

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Reviewed: Mar. 31, 2008

Similar taste to Qdoba if Spanish rice is added in the mix... Added hot red pepper flakes instead of buying the jap. pep.

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Reviewer:

nettert

Cooking Level: Intermediate

Home Town: Columbus, Indiana, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Mar. 30, 2008

Very flavorful and easy!! Will do again for sure.

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Reviewer:

millsapsmase

Cooking Level: Beginning

Home Town: Lake Charles, Louisiana, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Feb. 12, 2008

This was perfect for our camping trip, the meat was so tender, everyone loved it. A Keeper!

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Reviewer:

Sherri

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2008

Although very tasty, I think the cook times are off. Mine came out shredded.

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Reviewer:

101TEDDYBEARS

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Reviewed: Dec. 12, 2007

According to my family, this was very good. I used extremely rare leftover london broil for this recipe so my cooking time was only two hours on high. We don't care for cilantro, so I left that out as well as the coriander. The sauce thickened up perfectly with the cornstarch. Thank you Twila!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 22, 2007

This four star recipe became a five with the helpful hints from other reviewers: That is, I went a bit heavier on the seasonings; I used salsa instead of canned tomatoes--about 1 cup of my local grocer's awesome fresh salsa; I reduced cooking time to a total of six hours on low for thinly sliced top sirloin steak; and I sauteed the peppers and onion (and sliced mushrooms) in olive oil and served as optional, on the side. When I do wraps, I always offer them as build-your-own, buffet-style, to accommodate different preferences. Sure enough, everyone comes up with their own perfect combination of ingredients. This is a very easy and rewarding recipe. Thank you :) It made it to my 'family favourites' folder on first try.

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Reviewer:

STONESOUP

Cooking Level: Expert

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Reviewed: Oct. 16, 2007

Great recipe. The only change I made was adding the juice of one lime. Our family ate the whole crockpot full. No leftovers. This is going in my current rotation! EDITED 08/18/08: I made this again today filling the whole crockpot. I added an extra onion and and extra pepper. (And those peppers were HUGE. I remember last time that I doubled the spices, I just might do that again. I also used garlic powder and worchestershire sauce. My house smells SO good. I plan on shredding some pepperjack to go with it and making homemade refried beans.

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Reviewer:

tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 4, 2007

These were a hit! Great combination of seasonings. We also skipped the cornstarch step and just drained the juices off after cooking. I put all the ingredients in the slow cooker and cooked for about 6 hours on high. This was plenty of time. Leftovers were tasty! My husband even tried the filling on a roll with a little mayo and said it was fantastic.

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Reviewer:

Cranker, the cook and baker

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Roseville, Minnesota, USA

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Reviewed: Sep. 13, 2007

This was very good. They tasted and smelled like the ones I order from Fajita Ritas. Will def make again.

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ITALIANMOMOF3;)

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jun. 21, 2007

I almost doubled the spice amounts and I didn't put in the canned tomatoes, I thought it would be too liquidy. I did not use the corn starch for thickening either. I did added a small jar of salsa though. I only cooked mine for about 4 hours and it turned out great. Thanks for the recipe.

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Reviewer:

Kelly P.

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: May 17, 2007

I enjoyed this more than I thought I was going to. I followed the recipe forthe most part. I added a can of mild Rotell tomatoes and chilles along with a can of petite diced tomatoes. (made LOTS of juice tho') I also sautaed my onions & peppers separately in a pan with olive oil and lime juice so they would have a little crunch. I didn't do anything with the juice, I don't know how the "thickening" would be. The meat was extremely tender and had a fantastic "authentic" Mexican flavor. I will make this again for a big group of family I think.

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