Reviewed: Mar. 1, 2012

One of the easiest casseroles ever. I added a few more jalapenos and wow was it spicy. But very very good!

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Reviewed: Oct. 18, 2011

Really good! Mine turned out a little dry but I think that is because I used Veal instead of Beef and there isn't as much fat.

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tstone

Reviewed: Feb. 8, 2011

Easy to cook and really good

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chieFinn420

Reviewed: Jan. 9, 2011

Easy to make and it tastes good. I added the cheese before the corn mix and forked down a bit once I poured the cornbread mixture on and it all stuck together once baked. I thought the spice was very balanced. Leftovers were good too. Thanks for a great recipe :)

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SherylLynn

Cooking Level: Intermediate

Home Town: Saint Petersburg, Florida, USA

Living In: Largo, Florida, USA

Reviewed: Oct. 19, 2010

Made recipe just as stated. I think it too dry although it had a good flavor. I wonder if you added a little cream soup to the meat I wonder if that would work. Might try again with that, but not as written.

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Colorist42

Reviewed: Sep. 9, 2010

Very dry! Meat was crumbly & didn't hold to the top crust. Good flavor, but not very good texture!!

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BOBOBEARZOE

Cooking Level: Expert

Living In: Aberdeen, South Dakota, USA

Reviewed: Jul. 4, 2010

This has become one of our favorite house hold meals. I even have co-workers asking me for this recipe when I am eating my leftovers at work, just because it looks and smells so good. The catchy name helps too, I think!! A+

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Josh's Mommy

Cooking Level: Expert

Living In: Dallas, Texas, USA

Reviewed: Jan. 1, 2010

Wonderfully satisfying and delicious. Following the lead of other reviewers basically doubled the seasonings, mixed half the cheese in with the fried meat, used 1 cup of left over buttermilk in the cornbread to make it thinner so it would hold the meat together better. What this dish lacks in eye appeal (meat still fell apart somewhat) it easily makes up for in deliciousness. Great Flavor combination!

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sparkletorch

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Chapin, South Carolina, USA

Reviewed: Dec. 12, 2009

This recipe was awesome! I only made one change (well, besides following the instructions from the other comments about putting the cheese directly on top of the ground beef), I used green chiles instead of jalapenos - wasn't quite as spicy as it could have been. We served it with sour cream - I think we'll add a bed of lettuce next time. I'm also wondering if I reduce the amount of ground beef and substitute some refried beans, if the flavor would change drastically or if it would just help hold the bottom together a little more. My daughter wasn't crazy about the corn bread part (but she's not a bread eater) but loved the meat. Oh, and, instead of using a boxed mix of corn bread, I mixed up 1/2 of a batch of "Homesteader Cornbread" (it's another favorite recipe of ours from allrecipes) and poured that on top - absolutely delish!! Thank you for your wonderful creation!

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Elene

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Cooking Level: Intermediate

Home Town: Black River, New York, USA

Living In: Cape Vincent, New York, USA

Reviewed: Mar. 5, 2009

After making this numerous times more, I realized that it holds together a little better if you put the cheese on top of the meat and then top all of that with the cornbread mixture.

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