This was such a fun dish, and very easy to make. I give it 4 stars for 2 reasons: first, I followed many reviewer's advice and used 2 packages of jiffy corn mix, which covered the meat perfectly. However, no one had taken into account that a thicker batter will take longer to bake. I took my dish out at 20 minutes on the nose, and the top looked perfect - brown and lovely! But when I served it, the cornbread top wasn't baked all the way through. Definitely need to use the toothpick test! Also, the starchy element of the cornbread would certainly tame down a spicy dish, but the meat as prepared is nowhere NEAR spicy (and I had even added a bit of chili powder!). Next time I will definitely use a teaspoon or 2 of chili powder for a more intense flavor. All in all, with these minor improvements, I can only imagine how great this will turn out next time.

The flavors are great! I'd never made my own mushroom sauce, and found it surprisingly easy. Once I'd finished the whole dish and plated it, I realized it needed a starch element. I think next time I'll serve with pasta, or rice.

Couldn't find the Jicama, unfortunately, but this was great!

This was such a fun twist on lasagna! As some reviewers recommended, I used flour tortillas which worked out great and held up very well. I always substitute ground turkey for ground beef, and only used 1 package of taco seasoning. I also only used half of the recommended chili powder, and found there was still plenty of heat. My boyfriend is from Mexico, and he couldn't get enough! He wanted to eat the leftovers for every meal until they were gone (which didn't take long). I'm always looking for fun Mexican-inspired dishes, and this one didn't disappoint - thanks so much!

I could eat spoon-fulls of this frosting! Some reviewers were saying to only use 8 oz instead of 16 oz of cream cheese, so I split the difference. I used a 12oz container of Philadelphia's whipped cream cheese, which was already soft and so easy to blend with a mixer. I also added a teaspoon of vanilla extract and the end result was the best-tasting frosting I've had in years.

I was always daunted by making a whole chicken, but I was surprised by how easy this was. I followed other review suggestions and added 1 can of chicken broth, and some carrots, celery and little red potatoes into the bottom of the pot. I also stuffed a quartered red onion into the cavity, and those onions tasted amazing! I cooked on high for the first hour, and then on low for 8 hours and the chicken ended up being a little bit dry, so I may not cook on the low setting for quite so long next time. Overall this was delicious, super-easy, and I'm sure I'll make this again.

This turned out really well. I used the 8-9 hour low setting on my slow cooker - my only complaint is that the top of the roast ended up drying out quite a bit during the day, but I don't see how this could have been avoided since I wasn't home to flip the meat. Over all, very good and I'll definitely make this again.

This turned out really well, and my boyfriend loved it! I used ground turkey instead of ground beef, but I followed several reviewers' advice and substituted seasoned breadcrumbs for the crumbled saltine crackers. I also split up the brown-sugar/ketchup glaze and placed half on the bottom of the pan, and then added the other half during the last 15 minutes of baking, which worked really well. I also tossed in 2 chopped stalks of celery which gave a nice crunch to the texture. Overall, I will definitely make this again...quite a hit.

I absolutely loved this dish! I always substitute ground turkey for ground beef for health reasons, so that was one difference. I also don't cook with alcohol, so I used 3/4 cup of beef broth in place of the red wine, water and meat juices. I had small red potatoes on hand, and needed to use about 6 of them in order to fill two layers. Other reviewers have been complaining of this dish not having enough of a starch element, but I completely disagree. It was well balanced, extremely flavorful, and such a nice change from the norm. As soon as all of the spices were blended together in the skillet, I knew I was going to LOVE it. I wasn't disappointed...I will definitely be making this again soon. Thanks! // I've made this dish 3 times since my original review, and I stumbled upon something which came out of necessity: I needed to prepare the entire dish the night before, so let the meat mixture sit in a large bowl in the refrigerator overnight, and the flavors came together so much better! I also added raisins upon request which my boyfriend says reminds him of traditional Mexican Piquadillo - everyone loved it!

This was a hit! I used fresh tomato and fresh red onion, and used ground turkey instead of ground beef. I served it over brown rice, and my boyfriend kept saying "this is great!" I'm definitely making it again soon.

I love this dish! I've made it for about 5 years, and I keep coming back to it over and over for its great flavor and simplicity. Sometimes I don't even use the red-pepper flakes because I feel they take away from the rest of the flavors and add an unnecessary level of spiciness. I've found that the veggies can easily be substituted - any hearty vegetable that stands up to roasting works well, like zucchini, squash, or broccoli, but I would never take away the carrots or red bell peppers which add so much to the flavor. I also sometimes add some roasted or boiled red potatos to fill out the meal.

This was my first chicken pot pie. I found the flavor to be wonderful! I used skim milk and only half the recommended amount of butter, but I think the filling still tasted great. I'm an avid pie-baker, so I made the pie dough from scratch which turned out great, but took much longer than using a pre-made shell. Next time I might use a deeper pie tin because I didn't have enough room to use all of the filling. I also might add some red potatos to the mix as well.

This was the first chili I've ever made, and I was surprised how easy it was! I didn't have any garlic powder on hand, so I minced one whole garlic clove instead which I added at the same time as the onions. I also only had a half-cup of salsa, so I added a whole tomato to fill in the remaining half-cup. Overall, it turned out great - by boyfriend loved it and had seconds right away.