Wonderful recipe! Easy to tweek and add flavor to your liking. We had some leftover grilled steak that was a little tough to eat as steak. We cut the steak into small pieces and added it to the 1 lb. cooked ground beef. I did add garlic and adobe spices to the meat for more flavor. I used canned enchilada sauce instead of the dry mix. I added about a 1/4 cup of enchilada sauce to the meat mixture before I wrapped the meat in the flour tortilla. I will make these again doing what I did the first time. Thx!

Reviewed On: Jul. 8, 2011

Great recipe! The only change I made was I added more chocolate chips! I used about 1 1/2 cups - maybe a little more! I would do that again - it helps balance all the peanut butter flavor going on. Here's a big tip on spreading the melted chocolate chips (which is touchy): wait about 5-10 minutes after taking them out of the oven before attempting to spread the chocolate chips. This allows the chips to melt a little more, and also for the bar to cool down and stay together while you are gently working the chocolate around.

Reviewed On: Jul. 9, 2010

I've been making this recipe for more than a year now - it is a wonderful recipe! I do cut back on the rosemary, using 1 tsp. I also only use 2 Tbl of olive oil - 1/4 cup is way too much for my liking. I always need more salt on potatoes, so in addition to the 1/4 tsp, I sprinkle the wedges with sea salt after they are in the pan. The potatoes are always done perfect at 30 minutes - slightly crispy on the outside. Some have mentioned they need more baking time and still they potatoes aren't crispy - my suggestion is to make sure you have them well coated with olive oil before you put them in the pan.

Reviewed On: Nov. 21, 2009