I HATE the taste of "Fat Free" ANYTHING, so I used regular ranch dressing powder mix - (ranch powder + milk + mayo). I also used 1/3 TBSP of dried basil (instead of fresh) & had planned on cooking it all up that night, but something came up so it ended up sitting in a ziplock bag for about 20 hours. And...OMG...PERHAPS IT WAS BECAUSE IT MARINATED FOR SO LONG...BUT THIS WAS OHHHHHHHH SOOOOOOOO TASTY. Tangy...tasty....ohhhhhh.....yummm... Will be making this easy recipe often!

Reviewed On: Sep. 24, 2009

UBERTASTY!! I made very few adjustments to the original recipe: I subbed a medium yellow onion for the green onion & added minced garlic from a jar (equiv. of 2 cloves). I didn't have "condensed beef broth 10.5 oz can" so I used a 14 oz can of regular old (not-"condensed") beef broth. The recipe never said to drain the fat from the meat (I trimmed most of the fat from the cheap-o chuck roast, but you can never get out ALL that fat) so I didn't have any problems with too little liquids & burning like other reviewers. At about the end it seemed more gravy-ish than creamy so I rather than add more sour cream I tried out the idea of adding 1/3 cup cream cheese. AND WE LOVED IT!!! I hate to give a 5-star review to recipes with many changes, but with we loved this meal so much with just a few changes I had to voice my appreciation!

Reviewed On: Feb. 15, 2008

WOWSERS! I plan on making this often! As per other reviews I used half the amount of butter, which I melted & then mixed with the chili powder/salt/pepper before tossing with the taters to give better coverage. Also, 1/4" cubes seemed really small so mine were more like 1/2 - 1" sized & cooked perfectly in the time suggested. I also subbed extra sharp cheddar cheese. And it turned out YUM YUM YUMMY!

Reviewed On: Apr. 29, 2007