This recipe is a easy, delicious, 5 STAR Comforting Recipe. I followed this recipe as directed and it was wonderful. The only thing I didn't care for was it was a little scant on the corn bread topping for our preference. We Love Corn Bread! I used a 10" Cast Iron skillet, next time I will use a 8" C/I to condense mixture for a single recipe. I have since made this recipe a second time and doubled it in a 10" C/I skillet. I made a few changes my husbands preference, he likes tomato based foods but doesn't like the the texture of tomatoes or pepper. {He drives me insane when he picks them out of a beautiful dish}. I wasn't going to puree a good salsa. I always have extra unopened packs of taco sauce {that come with the boxed taco dinners}. It's a little sweeter that salsa but no chunks for my husband to pick out. My husband and children loved it. I prefer Carol's Recipe with salsa. Omitted Steak Sauce. My family doesn't care for their veggies mixed with their meat, so we had wax beans on the side. Wax beans are very enhanced with this dish. I think Cast Iron skillet works best with this recipe as it gives a nice color and crust to the corn bread topping and brings a comforting presentation to your family table. If you do not have a C/I skillet use a dark 8x8 or 9x9 baking pan. Glass baking dishes need to be cooked longer, and the food is not as golden, so the food tens to get overbaked when we're looking for that golden color. Also follow directions on side of box for corn b
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