With a couple tweaks, this quickly became a 5-star recipe! First, I added 1 tsp chili powder as I was browning the meat. Then I substituted chicken broth for the water, and used 2 cups instead of 1. I used the entire jar of salsa, which was about 2 cups, and I opted for 1 can of great northern beans (drained) and 1 can of black beans (rinsed and drained). Then I diced an onion, red pepper and green pepper, and added it to the pot. The final change was to use habanero jack cheese in place of the jalapeno cheddar. I've never had a problem with consistency (given the additional liquid from the chicken broth and salsa), and always get rave reviews! Great recipe; thanks!

Reviewed On: Oct. 5, 2009