Reviewed: Feb. 21, 2006

Great recipe!!! I did not double up on the corn bread as did many other reviews and I thought it was just enough. I did add 1 diced green bell pepper, and used fresh diced tomatos instead of canned. I also added a layer of cheese before adding the cornbread mixture! My husband raved about it, this will definately become a regular at our house!

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rjlund

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Feb. 14, 2006

I made this and included taco shells on the side. The only problem I had was that I should have made more meat (I made it three servings) because the balance of the corn muffin and the meat is good in the right proportion. Would definitely make again. Oh, and I used a blend of mexican cheese.

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Sandy

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2006

This was such a hit. I added alot of the extra's others had suggested and I used Jalepeno cheese. I used beans and the same amount of meat so I doubled the cornbread. My family ate the entire pan. New favorite!!!!

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lori

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Reviewed: Jan. 25, 2006

This was sooo good. The only suggestion I have is to get two boxes of muffin mix. Mine didn't cover the whole top, and also cut down on the water from 3/4 to 1/2 cup. It was a little more watery than I would have prefered. But it was great flavor and I think it will freeze well.

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CORRIE43

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Reviewed: Jan. 22, 2006

Husband liked it, had two helpings. I wasn't crazy about it at all.

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Tina

Cooking Level: Intermediate

Home Town: Waverly, Kentucky, USA

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Reviewed: Jan. 13, 2006

If you love Shepherd's pie this is a great spin off! Some nice flavour with a spicy taco seasoning and a great mexican dish.

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Derek

Living In: Edmonton, Alberta, Canada

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Reviewed: Jan. 10, 2006

This recipe is one of my favorites so far! I have to make it at least once a week. Everyone that tries it has nothing but compliments and second or third helpings!!!!

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debbyc1026

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Reviewed: Jan. 8, 2006

I made this with approx. two pounds of lean turkey burger instead of beef. Also used two packages of corn bread. Tasted great, the whole family loved it. Next time I'll add a bean of some kind and maybe add some cheese under the corn bread too. I'll make this one again for sure!

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Jeffrey

Cooking Level: Intermediate

Home Town: Mosinee, Wisconsin, USA

Living In: Zeeland, Michigan, USA

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Reviewed: Dec. 8, 2005

My husbands favorite is shepards pie so I had to try this! I added pinto beans to the meat because I was short. There is more room in the dish if you want to add another bean... The cornbread doesn't rise too much. I loved the double corn effect. Overall, it tastes like chili and it ensures you don't forget the cornbread!! Delicious!

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kymba74

Cooking Level: Intermediate

Living In: Norwalk, Connecticut, USA

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Reviewed: Nov. 26, 2005

Very good recipe. My husband and I loved it! The corn bread is just great!

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Krista T.

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Reviewed: Nov. 24, 2005

Easy and very good. All enjoyed, adults and children.

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SMALLHART

Cooking Level: Expert

Home Town: Washington, Pennsylvania, USA

Living In: Catonsville, Maryland, USA

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Reviewed: Nov. 23, 2005

I've read the reviews and it seems we're the only ones who didn't like the sweetness of the cornbread. I think this is a great idea for a recipe and there are so many possible add-ins. We added diced, fresh jalapeno and a thin layer of shredded co-jack under the cornbread as well as on top when it came out of the oven. Next time I will try a can of black beans with the meat to bulk up the protein and fiber. Thank you for the idea, Michard!

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CMHGUPTA

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Orlando, Florida, USA

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Reviewed: Nov. 19, 2005

This recipe was ok. It was kinda bland and needed something else. This is a good base recipe though.

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BROOKIEMR

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Reviewed: Nov. 15, 2005

This is good stuff, the cornbread is a nice sweet touch. For the corn try and use sweet corn.

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RYANM71

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Reviewed: Nov. 6, 2005

This tastes great out of the oven and also as leftovers. It also doubles very well. If you make it as is, then I would use a 9x9 or 8x8 pan. 9x13 works well for doubling it- and you'll have great leftovers for very little extra work. will definitely make this again. also add shredded cheese to the top during the last 10 mins of baking for extra yumminess.

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mikita

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Reviewed: Nov. 5, 2005

I liked this and thought the combination of different flavors was very unique. I wish I had added more spice however, mine was slightly bland, but still very yummy.

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Taylor W.

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Reviewed: Nov. 3, 2005

This was a yummy and easy dinner. My 9 year old and 18 month old loved it. I added a small can of mild green chilies to it, but other then that I didn't change a thing. Thanks!

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Tara

Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

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Reviewed: Oct. 23, 2005

cheap, easy to make, and very good!

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brad bane

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Reviewed: Oct. 19, 2005

Excellent, quick and fun to eat!

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Mary Ann

Cooking Level: Expert

Living In: Humble, Texas, USA

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Reviewed: Oct. 18, 2005

I messed up earlier and gave this sucker a 4 star rating instead of 5. Half way through, I found I had no cornbread muffin mix so I replaced that layer with a mixture of: 1c Bisquik 1/2c Milk 1/2c Water 4 Crushed Taco Shells and some Shredded Cheddar Cheese. Turned out really well, the family thought it was good and the boys actually asked for more. I would actually cook this upside-down next time so more of the flavor can get into the breading and it can be served as a bowl.

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