Reviewer:

Cooking Level: Intermediate

Home Town: Conroy, Iowa, USA

Reviewed: Feb. 17, 2010

This was just awesome... though I did change it up quite a bit only because I didn't have everything on hand. I omitted all the seasonings and just used taco seasoning like you would for tacos... I used salsa instead of tomatoes... I added the minced garlic... cooked on low for 6 hours then added the cilantro and onions and peppers let cook for another 1-2 hours.... I also didn't cut the meat before... we cut it after it was cooked and it literally just fell apart... it was a great big hit in our house... will definitely do it again and again :) Thanks for such a great recipe :)

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Reviewer:

Sam

Reviewed: Feb. 16, 2010

We've been spoiled with grilled steak fajita meat, but this is a great alternative when grilling isn't an option. I placed a whole frozen flank steak in the slow cooker for an hour on high to thaw, then sliced and returned, and turned to med-low for 5 hours. I left out the peppers, and used regular diced tomatoes. I also doubled the seasoning. The mix seemed dry, so I added 2oz of beef broth, but it wasn't needed since the tomatoes cook down. I didn't thicken the sauce since we didn't want soggy tortillas. DH thought the veggies were so good that he ate made himself an extra fajita with only veggies. A slow-cookin keeper!

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Reviewer:

momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: San Jose, California, USA

Reviewed: Jan. 27, 2010

This didn't turn out well. I read other reviews and saw people cut down cooking time and I did that but it was still a meat mess. It was more like soup and the flavor was bland. I won't make this again.

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Reviewer:

L. DeVille

Reviewed: Jan. 21, 2010

This recipe is great! The meat came out very tender and had great flavor! I omitted the jalapeno, red pepper and ground corriander. I added lime juice and doubled the fresh cilantro. I will definitely make this again!

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Reviewer:

llynn34

Cooking Level: Intermediate

Living In: Geneva, New York, USA

Reviewed: Jan. 20, 2010

Flavor was great, but my meat just turned into shreads! I'm not sure if I cut it too thin. I will DEFINATELY try this again and leave the meat thicker.

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Reviewer:

cynahan

Reviewed: Jan. 13, 2010

Came home all ready for fajitas and what was waiting for me was more like a goulash. The flavor was lacking and the meat did not hold up (7 hours is WAY too long for thinly sliced flank if you are cutting it properly) I added more items to increase the flavor such as more spice, lime juice, canned green chilis which helped. My husband mixed it with rice since it was more shredded beef than fajitas.

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Reviewer:

Dev

Cooking Level: Intermediate

Living In: Niceville, Florida, USA

Reviewed: Jan. 11, 2010

Very tasty! To keep the calories down I opted to serve the meat & veggies over greens for a fajita salad. I didn't use cheese or sour cream, however I made D's famous salsa from this site to add more flavor and spice. YUMMY!!!!

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