My husband and I found this recipe quite bland. I browned the beef, then added the 7 teaspoons of the seasoning and added about a half cup of water, and let it simmer for about 30 minutes so the flavors could mingle. I liked that it had no salt, but I would like a recipe with more flavor. It very minimally seasoned the beef.

Reviewed On: Nov. 25, 2009

I made this exactly as written, and it was just okay. Probably a one timer for us. Basically a spaghetti sauce tossed with noodles, I felt I could had the same result with a jar of spaghetti sauce and not had to clean any pans :)

Reviewed On: Nov. 24, 2009

I LOVE this recipe--It's one of the only ones I crave! It's easier if you use CANNED chicken! First I saute the onions and garlic (and green pepper if I'm using it, but I usually leave it out) in olive oil until tender, and instead of cooking the chicken, I make it easy on myself and drain 1.5 - 2 cans of cooked chicken and take a fork to it, shredding it, then adding to the onions. I cook it a little with the onions to get the chicken a little flavor, then add the sour cream and cheese and let the cheese melt. Next I add the other ingredients (minus the water--it makes it too runny) and simmer as long as possible. TIP: You can use 8oz oz of salsa instead of tomato sauce/green peppers. When I do this, I cut the chili powder down to 2 teaspoons because the spice becomes overpowering with the added spice from the salsa. Seriously LOVE this recipe! I also use Ortega Mild taco sauce and Mexican blend cheese instead of cheddar.

Reviewed On: Nov. 19, 2009