I thought this recipe had a great foundation and then I played with it to suit my own tastes. I cooked everything on the stove in a huge pot. I used 1 1/3 lbs. ground chuck, 1 lb. Italian sausage and 1/3 lb. chopped bacon. I did not use bacon bits, real bacon has much better flavor. I only used one 28oz can of diced tomatoes, 2 cans of chili beans in medium sauce, 1 15oz can of diced tomatoes and green chiles, 2 jalapenos- 1 seeded, 1 not seeded, 3 cubes of beef bouillion instead of 4 and then did all the spices and veggies the recipe called for and adjusted the spiciness to suit my preference and I thought it was great. I know some people will say to follow the recipe if you're going to review it and I'm sure it's good the way it's written as well, but the fun in cooking is making it your own. Great recipe!

Reviewed On: Oct. 21, 2009

I made these last night and thought they were great! I followed some other reviewers by letting the oatmeal/milk/cheese mixture set for awhile. I actually put it in the refrigerator for about an hour since I wasn't ready to make the meatloaf yet. I used a meatloaf mix of 2/3 ground beef and 1/3 ground pork, for a total of almost a pound and a half of meat. I think the small amount of pork gave it a lot of flavor. I also used a packet of dry onion soup mix, chopped up a small onion and added Montreal steak seasoning, garlic and onion powder and left out the salt based on using the onion soup mix. I also cut down on the brown sugar for the topping and it turned out perfectly. I used a jumbo muffin tin and it made 6 jumbo muffin meatloafs in 45 minutes at 350 degrees. Very easy recipe!

Reviewed On: Oct. 21, 2009

For the work that this recipe requires, the taste really isn't worth the effort. I followed some of the other reviews on this site and used 8 oz of cream cheese, which was WAY too much. 3-4 oz. is plenty. I also used taco seasoning instead of the spices that were called for. I added 2/3 of a cup of water with the seasoning. I also added chopped onion, cilantro and garlic to the meat mixture. I used enchilada sauce on the bottom of the pan and then topped the shells with the taco sauce as the recipe states. I served these with spicy refried beans and Mexican rice. They were decent and maybe okay for a weekend meal, but they just took too much time for a weeknight. I doubt I will make them again.

Reviewed On: Oct. 13, 2009