This is a great recipe. A friend came over: it wasn't spicy enough for him. He felt topping it with pepper-jack cheese and adding a little bit of tabasco would have made it perfect. I think it's great as is. I made it in the crock-pot, but instead of chicken bullion, I used "Better than Bullion" (first ingredient is chicken, rather than salt) and didn't put any salt into the recipe. I also only put 1 cup of water. I'm definitely making this one again :)

Reviewed On: Apr. 20, 2009

The only trouble I had is that cooking these on med-high heat caused them to burn. (I'm still trying to figure out how to work with the heat on my stove top). Medium, and then turning down a little once they started cooking, worked well. Otherwise, I can't really tell the taste difference between these and bisquick, though I love how easy they are to make, and I don't need a box of mix lying around when I only eat pancakes twice a year!

Reviewed On: Mar. 1, 2009

I'm back to get this recipe for the 2nd time. Previously, I used extra cumin, 1 can diced green chilis, beef broth and 1/2 a boullion cube, and a can of chipotle peppers in ancho sauce. The peppers were whole, so when I pulled the beef out to shred it I threw out the peppers (I'm a wimp and was afraid it would be too spicey). I did not brown the meat first. It turned out amazing!! Right out of the pot it tasted great, but I was afraid it was too hot for myself and I'd have to give it all to my boyfriend (who thinks I never make food spicey enough). After adding salsa, sour cream, guacamole, lettuce and cheese in a burrito shell, it was perfect. Spicey enough for him, yet evened out enough for me.

Reviewed On: Apr. 3, 2008