Reviewed: Feb. 29, 2012

I used canned tomatoes with green chiles, 1 tsp chopped garlic, 1 chopped onion, 1 cup beef broth and put it in the crockpot. It was so easy to shred it while still in the pot just using one fork. It came out great.

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Reviewer:

rjargao

Cooking Level: Expert

Reviewed: Feb. 27, 2012

Everyone liked it...it's a miracle! Takes longer to cook than stated. Cut meat smaller next time.

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Reviewer:

Samantha

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Cooking Level: Intermediate

Home Town: Brighton, Sussex, England, U.K.

Reviewed: Feb. 13, 2012

Tasty and a quick meal! I had some leftover roast beef already shredded, so it was a quick meal. We made burritos and shredded aged cheddar to wrap with it. Very fresh and juicy!

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Reviewer:

RealtorLori

Reviewed: Feb. 6, 2012

Soooo awesome!.. I think a better name would be "seasoned shredded beef" since I wouldn't call it spicy! It was perfect in my soft tacos; served with rice, beans, guacamole, cheese... :) My only change was to add a tablespoon of sugar as another reviewer suggested when adding the tomatoes and an extra clove of garlic. The meat was so tender I just used one fork and it broke apart but wasn't at all stringy.

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Reviewer:

Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

Reviewed: Dec. 18, 2011

Yummy! I added a can of corn, a little sugar, and some grated onion (that's how I hide it from the kiddos). It made excellent burritos that I made for company with very picky kids and they ate it up!

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Reviewer:

NatalieS

Reviewed: Oct. 26, 2011

I have been making this recipe for many years now. My family LOVES it!!

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Reviewer:

Trish

Reviewed: Oct. 23, 2011

This was ok, but I think it lacked flavor and there wasn't anything in it that was spicy as the title would have you believe. If I make this again I would probably use rotel in place of the diced tomatoes since I think it would give it more flavor.

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Reviewer:

may2mac

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Oct. 16, 2011

Delicious!!! I make a lot and it freezes well.

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Reviewer:

Amanda Y

Reviewed: May 24, 2011

Awesome recipe! First time I made it, it was kinda bland. So, i waited till the 2nd time I made it and doctored it up a bit. I added 1/4 cup korean chili flakes, 2 beef bouillion, 3 serrano peppers,1 roasted poblano pepper ( we like it spicy) and 7 finely grated fresh garlic,6 cups of water gradually added to the cooking process to ensure it didnt get dry. Took 2 1/2 hrs and I served it over white rice... We loved it and definetly will make again. Also, it made the house smell so dang good lol.

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