Reviewed: Jan. 27, 2012

Made a few changes - we needed to double the recipe, and we used 1 can of corn, 1 can of diced tomatoes with chiles, and substituted a tall jar of queso instead of salsa and velveeta. There was a picky child eating with us, but next time I will add cumin, cayenne and chili powder. We did as others suggested and served with sour cream, avocado and tortilla chips.

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Reviewer:

Sunshine

Cooking Level: Intermediate

Reviewed: Nov. 7, 2011

I should have read the reviews first....it was very blah, if I make it again which is doubtful, I will use fresh jalepeno in the meat when browning, mexican veleeta for sure and a can of green chiles when I add the beans at the end!

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Reviewer:

rodnjo1228

Cooking Level: Intermediate

Living In: Frederick, Colorado, USA

Reviewed: Oct. 5, 2011

My family loved this easy dish...I used 1lb of extra lean ground chicken instead of beef, added a can of diced green chilies, 1/2 pk of taco seasoning, a little extra cumin, corriander, and dried cilantro leaves. This is a great base dish, but did not seem like the salsa was going to cut it with flavor so I added some. Used egg noodles, corn and black beans. The cheese melts nicely and this a great one pot meal. Again my family realllly liked this one, and thanks!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Apr. 4, 2011

Very good, almost a one-pot complete meal. Kid-friendly, too. I made this with gluten-free pasta. I used a prepackaged shredded Mexican cheese blend instead of the Velveeta, and threw in some diced seasoned canned tomatoes with the salsa just because I had some left over in the fridge. Next time I think I'll add some sliced black olives.

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Reviewer:

Edie

Reviewed: Mar. 20, 2011

This is a great recipe! It is one of the few recipes that my entire family will eat. I don't always keep Velveeta on hand, so I have used cream cheese and a bit of shredded cheddar in place. Still yummy, cheesy and creamy!

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Reviewer:

KOOLKATSARAH

Cooking Level: Expert

Home Town: Jefferson, South Dakota, USA

Living In: Algona, Iowa, USA

Reviewed: Mar. 12, 2011

Loved this dish! I found this tonite after realizing I had Salsa but no Spaghetti Sauce. I followed it pretty much exact except substituted 1/4 can of tomatos with green chilis instead of corn. It added just enough heat (if you want more heat you can add more tomatos). I also used whole grain penne pasta. Will make this again- Thanks Tonja!

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Reviewer:

Boatdrinks

Cooking Level: Expert

Reviewed: Dec. 19, 2010

This dish was wonderful! I had all the neighborhood kids come over to ask for some! I omitted the corn (not a corn lover) and added more cheese. Then I garnished it with sour cream, cheese, guacamole & tomatoes. It's definately wonderful either way. I love it!

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Reviewer:

tracycarter71

Cooking Level: Expert

Home Town: Portsmouth, Virginia, USA

Living In: Morristown, Tennessee, USA

Reviewed: Nov. 23, 2010

we used the "all-in-one-pot" method with tostitos queso and beef broth...tasty...a little too much kick for the younger ones...

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Reviewer:

tim and cj murphy

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Cooking Level: Intermediate

Home Town: Fullerton, California, USA

Living In: Temecula, California, USA

Reviewed: Nov. 20, 2010

I made this for dinner tonight and it was wonderful. I scaled it down to 3 servings and added 2 Tblsp taco seasoning mix only because we like spicy. This is a keeper. I used American cheese only because I didn't have the Velveeta and it was yummy. Served it with a toss salad.

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Reviewer:

Elizabeth

Reviewed: Nov. 12, 2010

I don't think the name goulash quite fit this dish but it had a nice little kick to it from the salsa and it was a hit with the family. Made lots for leftovers.

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