Super easy! Other then using margarine, I didn't change a thing. I used a 9x5 inch loaf pan and covered it with foil after 45 minutes because it was getting brown. I baked for a total of 65 minutes and it smells wonderful!

Reviewed On: Sep. 16, 2007

Umm...okay well I omitted the water, used only 8 oz sour cream, used lemon pepper because I was out of black pepper, used one 4 oz can of diced green chili instead of bell pepper, subbed mexican 4 cheese, and the real problem came in when I tried to substitute enchilada sauce for taco sauce. Oh My God. Enchilada sauce is so strong! It was too strong for my taste buds so I used one 16 ounce can of mild salsa mixed with 1 8 ounce can tomato sauce...which turned out far too sweet, so I poured in about 1/2 cup enchilada sauce and it turned out just right. Gah. Next time I will try to stick to the original recipe!

Reviewed On: Sep. 9, 2007

I followed the recipe exactly and it turned out pretty good! The batter was extremely thick but that was perfectly fine. The texture was super light 'cuz of the baking powder. Thanks.

Reviewed On: Sep. 4, 2007