Loved this!!! Just a little too much nutmeg for me, but very flavorful, dense and robust. The taste just tickles your tastebuds, spicy, fruity, melty, yummy. Can you tell I liked this? Really good. Thanks Carol!

Reviewed On: Nov. 16, 2009

I made Sals' Red Enchilada Sauce (which hubby said smelled wonderful, and I didn't think to taste before I put it in the meat mixture) for this, then did everything by the recipe. I put a towel over the crockpot under the lid, to keep moisture from dripping back down onto the top. (Thanks to Scotdog? for the tip) There was more muffin mix than the meat mixture. Hubby and I alone ate half of it. It has a good flavor, not quite spicy enough for us and the meat mixture tasted almost sweet to me. Not sure where that came from. Another crockpot recipe that I don't see any point to. This could be made faster and easier in a 13x9 pan and wouldn't be so hard to get out. Onions and garlic added to the meat while browning would help and maybe some cumin also. Next time it goes in the oven and I double the recipe for the meat mixture and maybe the muffin mix too. Thanks Brandy!

Reviewed On: Nov. 16, 2009

Simple to make. I couldn't wait to taste it. It was pretty good. I thought it needed a touch of salt, I used low sodium soy and bouillon in this, maybe that's why. It tasted a little bitter or sour to me. I added just pinch of sugar, shake of salt and pepper to my portion and it did make it better. I would make this again as a quick and easy fried rice. Thanks for the recipe!

Reviewed On: Nov. 5, 2009