This was great! I added a titch more salt to counteract the sweetness of the cornbread and used dried minced onion, which may have cut down on the sogginess some reviewers mentioned as the onions would rehydrate, taking up some of the moisture). It reminded me of hush puppies, yum! Thanks for the recipe!

Reviewed On: Sep. 15, 2009

Don't change a thing!! (except only use 1 bar of cream cheese) Have made this many times as it's so easy and the taste is superb, so good you'll wish you could glug it right from the pan... but use some restraint, serve in bowls (especially tasty topped with some homemade seasoned croutons), and you'll wish you had made a double batch. Some reviewers prefer to bake the squash, but in early fall when the weather is still so warm I would rather not heat up the oven so the stovetop works for me! Thanks so much, this one is definitely a keeper!

Reviewed On: Sep. 5, 2009

This was excellent! Served with warm tortillas, the spanish rice from this site, and mmm mmm good traditional margaritas, everyone loved it. I made only minor changes - used probably double the amount of fajita seasoning and used refried black beans instead of regular. In a pinch I would use storebought chips, but the homemade were fabulous, really made it impressive, and were well worth the effort, which really wasn't that big of a deal (made the day before and put in airtight container). The only thing I would do differently next time is serve the avacado/guac on the side because if you have leftovers (and you likely will!) it turns brown and looks and tastes ugly, even having added lime juice as a retardant. Definitely give this one a try for your next Mexican feast. It's a keeper!

Reviewed On: Jun. 20, 2009