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Reviewed: Apr. 29, 2009

We really enjoyed this recipe. I did make some changes. I added red kidney beans as well as the pinto beans. I used WalMart's brand of Southwestern Black Bean and White Corn Salsa and added and extra cup. I did not have an onion on hand so I added a few dashes of onion powder. I prepared it the night before and all my husband had to do was put it in the crock pot in the morning. Super Yummy!

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Liza

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Reviewed: Apr. 6, 2009

Very good. But it did need "something." I added another 1/2 can of pinto beans and pureed the other half can with the juices and added for thickness. Husband loved it!

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Alison G.

Cooking Level: Intermediate

Living In: Long Beach, California, USA

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Reviewed: Mar. 15, 2009

I am not one to change recipes but I did tweak this one just a bit. I browned the beef then added everything except vegetables and simmered for one hour. Then added 4 oz. chopped green chilies and 16 oz. frozen vegetable soup veggies and cooked for 15 mins. then served. It was really good. I never thought a cup of salsa could make it so flavorful.

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HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Mar. 2, 2009

The whole family liked this. I did add a can of Rotel tomatos and used medium salsa. It had a nice kick. I also served it over rice and sprinkled shredded cheese on top with a dollop of sour cream. Yum!

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CARLA BRUGGEMAN

Cooking Level: Intermediate

Home Town: Dublin, Ohio, USA

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Reviewed: Feb. 26, 2009

I made this exactly as directed, except I doubled the recipe. It was good, but my husband and I both thought it was missing something. It needs more "stuff" in it. I will doctor up the leftovers for tomorrow. Maybe add a can of Rotel. I think it may be better if I had used kidney beans instead of pintos, too...Not sure. Good, easy base recipe, though!

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