Reviewed: Jan. 30, 2009

A little bland. But not bad. I added some cumin and fresh cilantro, which made it a little better.

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spiceisnice

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2008

I think this recipe calls for a little too much cheese. I only put between a half and two thirds on and it was excellent.

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Jake Rainier

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Reviewed: Oct. 25, 2008

This was really good! I used instant rice, so I cut the liquid down to 2 cups (used 2 bullion cubes to two cups water, instead of the broth) I also added about a half packet of taco seasoning to jazz it up. I served it with tortillas, refried beans, lettuce and sour cream. It was perfect. My boyfriend really liked it. Very filling and I have enough of the mix leftover so I'm going to try using it in a Mexican Shepard's pie. I would defiantly make this again. Even my 10 month old loved it.

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Butterflybabybb

Cooking Level: Beginning

Living In: Masontown, Pennsylvania, USA

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Reviewed: Oct. 16, 2008

Very, Very good. I will make again. I precook ground beef, drain it and then freeze it. I also buy green peppers on sale and dice then freeze them. I used frozen beef and peppers in this dish and cut the prep time in half just by making that switch. I also used leftover rice for this recipe. I didn't use any monterey jack cheese... I only used 16 ounces of mozzarella. The results were wonderful! (I should also add that if you do use leftover rice for this recipe, only use about 3 cups and omit the beef broth and water. Instead prepare beef boullion in about a 1/2 cup of water and mix into the pan then simmer a few minutes before topping with the cheese.)

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**Trinity**

Cooking Level: Expert

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Reviewed: Aug. 29, 2008

I made the recipe exactly the way it was written. It needed more salt and pepper and there was nothing to jump for joy about this recipe. Seemed to be a lot of cheese too.

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Sparkmanr

Cooking Level: Expert

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Reviewed: Aug. 7, 2008

This is great! I put in chopped spinach instead of bell peppers and my can of diced tomatoes had basil and oregano in it ('cause this is what I had on hand). Served it with tortilla chips. It was a family hit!!!

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reheaton

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Reviewed: Mar. 24, 2008

This is the perfect recipe for busy people. The children love it and it makes great left overs.

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Mike

Cooking Level: Beginning

Home Town: Richardson, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Jan. 27, 2008

Didn't have any bell pepper, but it still turned out fine.

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KayeN

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Reviewed: Jan. 18, 2008

followed recipe and it came out good.

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EATIN2RUN

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Fairfield, California, USA

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Reviewed: Feb. 7, 2007

This was really good comfort food. I would definitely make this again. I didn't have any peppers so I just used two onions. I added some fresh cilantro a dash of chili power and a dash of red pepper flakes. Thanks for the recipe.

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HEITZENN

Cooking Level: Expert

Home Town: Lambertville, New Jersey, USA

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Reviewed: Feb. 4, 2006

I found this recipe to be pretty good! It was tasty and easy to prepare. It definitely needs to be wrapped in your favorite taco/burrito shells though and add a touch of cheese (mont. jack, colby, or cheddar). Next time I'll use some salsa, lettuce, tomato and sour cream as well as other taco condiments!

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