Reviewed: May 23, 2013

I found this to be a good meal for a change. Nothing I would rush to make again, however my son loved it. I used hot & sweet peppers from my garden instead of the poblanos and I decreased the chipotle pepper to 1/4 tsp. because I knew it would be too hot for my family. It was perfect and still had a kick. I also googled homemade Jiffy corn bread mix and used that instead of the box mix and I subbed the white sugar in the recipe for maple syrup (always looking for ways to make recipes healthier).

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Reviewer:

Lynnje

Reviewed: May 12, 2013

This recipe is so good! I think roasting the poblano peppers & removing the skin prior to adding to the meat made a big difference in the flavor. Otherwise I followed the recipe to a tee and it was delicious!

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Reviewer:

jacquielu

Reviewed: May 5, 2013

This was excellent, aside from an ingredient or 2 I didnt have. Didnt find any corn muffin mix so I jsut winged it and used pie crust !!! its awesome :)

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Reviewer:

Lucielou2009

Reviewed: May 4, 2013

it is a keeper but i use ground chicken instead of ground beef.

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Reviewer:

kindell1993

Reviewed: May 1, 2013

i love it , i did some changes , i used a round pie pan , i used only 1 box of muffin mix , garlic and onions and i cover the meat with corn too .

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Reviewer:

Yessenia

Cooking Level: Expert

Living In: River Ridge, Louisiana, USA

Reviewed: Apr. 29, 2013

next time make a half recipe very good :)

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Reviewer:

bubby

Reviewed: Apr. 26, 2013

We LOVED this recipe. The only changes I made were to drain the beef fat before adding the rest of the ingredients and we added chilli powder, cayane, red pepper flakes and a bit of cumin. It was a hit! It was an enormous amount of food though. Next time I will do 1lb beef, 1 pepper, and only make a top crust. I will definitely make this again and again.

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Reviewer:

Alexis

Reviewed: Apr. 12, 2013

Excellent. Used a green pepper instead of poblano and used a can of rotel in place of salsa. Served with sour cream.

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Reviewer:

LUV2BFLYIN

Cooking Level: Intermediate

Home Town: Goodland, Kansas, USA

Living In: Newnan, Georgia, USA

Reviewed: Apr. 8, 2013

This was the tastiest thing I've had in a while, and very simple to prepare! I doubled the recipe and froze one, so I look forward to enjoying this meal again soon. What's nice is that you can make it as spicy (or not) as you wish, depending on your salsa preference. I was cooking for my kids, so I substituted chili powder for the chipotle seasoning and used a milder salsa. I agree with some of the other reviewers on the baking time; 40 minutes was PERFECTION. Any longer and I think it would've been over-browned and dried-out. Thanks for a great recipe!!

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