Reviewed: Sep. 10, 2012

As one of the reviews, I think a small can od pinto beans would be great, I am not to fond of blk. beans. Thank you Chef John, I love the combination of the spicy meat, and cornbread, and my husband loves Jiffy, it has a slight sweet taste.:-) Thanks again...

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Reviewer:

janie

Cooking Level: Expert

Reviewed: Sep. 9, 2012

Instead of 2 lbs ground beef I use 1 lb ground beef and 1lb spicy sausage, add pre sliced pepperoni and mild rotel. Don't forget the chopped onions. Cornbread on top only. We love it this way. Been making it this way for 37 years everyone loves it.

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Reviewer:

Baytes

Cooking Level: Expert

Living In: Fort Worth, Texas, USA

Reviewed: Sep. 8, 2012

Oh man this is good! Love the way the cornbread makes this a tasty meal and you can do what ever you want to the insides. I didn't have a lot of what was listed on hand. I threw in canned diced tomatoes, a small can of tomato sauce, some sauted onions, fresh oregano and a package of taco seasoning and diced some Jalopenos. Yummy! It was great!

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Reviewer:

needlewings

Reviewed: Sep. 6, 2012

I didn't go the Jiffy route, I made my own cornbread from another recipe on here (Homesteader Cornbread). This is a great way to stretch out a small amount of meat and feed a lot of people for very little money. I'd like to try it with shredded pork next time. Thanks for a great recipe and fun video, Chef John!

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Reviewer:

Sharron

Cooking Level: Expert

Home Town: Kings Park, New York, USA

Living In: Goose Creek, South Carolina, USA

Reviewed: Sep. 5, 2012

I halved the recipe,used mixed frozen red,yellow and green peppers I had on hand, a pack of low sodium taco seasoning,and extra Mexican blend cheese,very good,hope it freezes and reheats well!

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Reviewer:

DianneN

Reviewed: Sep. 5, 2012

While we adjusted the recipe from 8 servings to 4, this was fantastic! Unfortunately, we had no poblano peppers on hand, so we had to use the sweeter bulls-horn peppers and add cayenne for the heat. We made it 3 days ago, and already I'm craving more!

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Reviewer:

mamashari

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

Reviewed: Sep. 4, 2012

I made this today and it was delicious! Thanks Chef John for another great recipe!

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Reviewer:

Charmaine

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Sep. 3, 2012

Definitely will make this again! Has just enough "zip" without being too spicy -- drizzled just a little enchilada sauce over the top before serving

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Reviewer:

Kathy T

Reviewed: Sep. 1, 2012

Beyond good. Loved it so much. Will def be making this one again soon. I was afraid the corn mix would be soggy but it wasn't at all. It was great.

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Reviewer:

ALD0014

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

Reviewed: Aug. 31, 2012

This was SOOOO Delish! I make a Taco Pie as well and love it so much but thought I would try this as well. The only changes I made was with the meat mixture. I browned the meat, then drained and added taco seasoning and water and let it simmer. Served it with sour cream and guacamole, YUM!! The corn adds a nice flavor too.

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