Reviewed: May 9, 2012

I didn't need the water since I used canned tomatoes. I also didn't cook it as long as it stated because my family does not like well done beef. This was SO good as taco filler!

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Reviewer:

riz

Living In: Chapin, South Carolina, USA

Reviewed: Apr. 4, 2012

This is 5 stars but needs more spice. I added some and it was great. Thanks! I may try one less tomato next time and throw in some spicey Rotel. Really good, though! Thanks. As other reviewers said...no water needed. It seems like you'll need some early but it doesn't take long to have enough liquid.

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Reviewer:

huskerfan

Reviewed: Mar. 28, 2012

My husband loved this! I used canned tomatoes and regular oregano. I also used stew beef but ended up cooking it much longer trying to get it more tender. I think if I had used the sirloin, it would have been tenderer. So next time I will use the right kind of beef. I served it in flour tortillas with lettuce, tomatoes, grated cheese, sour cream, and salsa (Frank's Hot Sauce for my husband).

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Reviewer:

Paula

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Mar. 27, 2012

Omg, this was fabulous! I followed the directions exactly and even used the toppings suggested. My meat was probably closer to 1.5 lbs by the time I was done trimming, but it didn't seem to be a problem. I was still chopping after I added the first vegetables and probably added the garlic, water, the seasonings, and half the tomatoes when about 15 minutes of cook time was left. I am not sure what Mexican oregano is, but I just used regular. This recipe seems to be pretty forgiving. I used corn tortillas and put the homemade guacamole on top, along with a tsp. of lite sour cream, and a sprinkling of grated hard Spanish cheese. Yum!

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Reviewer:

Baker Bee

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Mar. 23, 2012

Awesome! Tasted like it had been slow-cooked all day! I ended up using canned tomatoes cuz I used my fresh tomatoes during the week--I should've known to not add the water, so I'd skip that next time... Served on tortillas with queso fresco cheese, avocado, sour cream, beans, lettuce. This would be great for a casual, build-your-own dinner with friends or family. **Also, I had leftover sirloin from some satay skewers I made... I really liked how thinly sliced it was--I'd do that again next time too vs. cubes. Plus it cooks more quickly.

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Reviewer:

FNChef

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Mar. 11, 2012

This was just ok in our house, nothing outstanding. I did add a green pepper as suggested, used beef stew meat and added 2 jalapenos.

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Reviewer:

~*ArmyWifeyDebbie*~

Cooking Level: Expert

Home Town: Raeford, North Carolina, USA

Living In: El Paso, Texas, USA

Reviewed: Mar. 11, 2012

Yum! This is Tex Mex at its best! If you like fajitas you will LOVE this dish. The flavors are great. I did take the recommended short cut and used canned diced tomatoes and green chilies. It still tasted awesome. Also, I used red, orange, and yellow bell peppers just to make it more colorful. I served it with sour cream, cheese, and pico de gallo. The spices are just right. This will be my go to recipe from now on.

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Reviewer:

Occasional Cooker

Cooking Level: Intermediate

Reviewed: Mar. 10, 2012

Mmm Yummy. Made t his for dinner tonight and the family enjoyed it. First time we've had this. I added green bell pepper along with the red and used a can of Rotel instead of chopping tomatoes. I was being lazy. Left out the water and simmered this on the stove for 2 1/2 hours. Meat was tender and flavorful. Served with tortillas and rice. Thanks for the recipe!

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Reviewer:

rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Mar. 9, 2012

Excellent aroma, great flavor, DS and DH want it from now on instead of beef fajitas! I only changed three things: first, tomatoes are not good right now, so I used two cans of chopped Original Rotel (medium), well drained; I used smoked paprika instead of plain; and I didn't add any water. Do not cover the dish after all the ingredients are added. After 30 minutes on medium heat, I continued stirring at least another 10 minutes so most of the liquid would cook away. I served this in flour tortillas, with lettuce and sour cream as a garnish. The sour cream was a perfect complement to the spicy beef. If you want a little less heat, use the mild Rotel, or plain chopped tomatoes. Excellent! Will make again!

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Reviewer:

Bibi

Cooking Level: Expert

Home Town: Bowling Green, Kentucky, USA

Living In: San Antonio, Texas, USA

Reviewed: Dec. 26, 2011

I made this for my gang when they were all home for Christmas – and I was nervous. Two tablespoons of cumin seemed like a lot when I read the recipe, smelled like a lot while it was cooking, and tasted like there was too much of it too. I thought perhaps the taste of the good sirloin steak I used would be all but lost. I plowed on, reheating it the next day, and hoped for the best. To my surprise, the cumin had mellowed, and once everyone added their accoutrements of choice, it all seemed to blend and meld and complement perfectly. None of us could get enough. I prepared this using fresh tomatoes as well as the suggested Rotel, and green pepper as well as red. I served this with toppers of sour cream, shredded Cheddar cheese, chopped ripe tomato, fresh guacamole, sour cream and chopped iceberg lettuce. Side dishes were cilantro lime rice and Frijoles a la Charra. There couldn’t have been a happier group (who happen to love Qdoba and Chipotle)

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