Reviewed: Aug. 30, 2009

Hello! I am the submitter of this recipe. Make sure if you brown your hamburger in a skillet that you use a larger stock-pot type of pan to do the rest. If you try and do all of this in a skillet you will run out of room. It makes a lot!

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LEXI70

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Shelby, Ohio, USA

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Reviewed: Jul. 29, 2009

This is really good stuff! I add a little chili powder and top with grated cheddar cheese. Excellent comfort food!

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kpinsonat

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Denham Springs, Louisiana, USA

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Reviewed: Apr. 16, 2009

It was quick and all six of us ate a serving, but not something I'm likely to make again.

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REALCOOKIE

Cooking Level: Intermediate

Home Town: Burlington, Washington, USA

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Reviewed: Mar. 31, 2009

Not to bad! I added extra taco seasoning, a pinch of curry powder and a teaspoon of jalapenos juice from a jar of jalapenos! I also let it cook longer than 15 minutes to soak up and blend all the flavors. I'm sure I'll make this again sometime. Oh, I also had some coitja (sp?) cheese and added about 1/2 cup of that while it was cooking. You could probably wait and use that as a topping!

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afrikamommy

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Reviewed: Sep. 22, 2008

This was just okay for me. I kept referring back to the recipe to see if I had left something out - it was a bit too dry for our tastes. I'm really a fan of 1-pot meals so I *wanted* to love it, but it was missing something. Not sure what. Maybe next time more spices and a can of tomato sauce. Sorry. :-(

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lsimon99

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2008

This was really good...which really surprised me! I thought the noodles would make it odd, but it actually tasted great! Even my 3 year old liked it

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sdmccall

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Camden, South Carolina, USA

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Reviewed: Jan. 13, 2008

This is a great way to add lots of different veggies to your day in a delicious way. I only changed a couple things- I used frozen corn because canned corn is nasty! I only added 8 oz. of egg noodles which was actually a perfect amount. Many previous reviewers said the recipe made too much food, so this is a way to make it smaller while getting more of everything else on your plate. Really, I wouldn't have wanted more noodles anyway. Additionally, I added 2 cups of water for the noddles to soak up- they really needed it. This was a good meal. Thanks for the recipe.

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Jennette

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Dec. 18, 2007

I got on here one day and just wanted a different recipe to use up some noodles and hamburger. What I ended up was a family favorite. I changed the recipe just a little to fit my ingredients I had by using a quart jar of tomato juice (I can my own), 12 ounce bag of noodles instead of 16 oz., and home frozen corn (2c) instead of a can of corn. And so far we've made this three times in a month and everyone loves it. thanks again!

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SANDY0225

Cooking Level: Expert

Living In: Muncie, Indiana, USA

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Reviewed: Dec. 17, 2007

I followed this pretty closely with a few changes: 3 cloves of garlic, 1 (15 ounce) can of corn (drained), a large can of black olives (drained and sliced), a can of diced tomatoes, chili beans (undrained), no green onion, 1/3 c. salsa, maybe 1/4 tsp seasoned salt, 12 ounces of egg noodles, and 2 cups of water (to make up for draining some stuff). It was just about perfect! It DID make a lot, so we had it wrapped in tortillas with cheese and veggies the second night and ate it mixed with some other leftovers and ranch dressing for lunch the third day. It was taco-y without being too spicy, my husband and I enjoyed it and our daughter picked out the olives. :) Thanks, Lexi70!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Oct. 25, 2007

This was really delicious!! I used ground turkey instead of ground beef and it was still great! It sure makes a lot!! I'll continue to make this over and over again.

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ORAKI

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2007

I really liked this dish, but I apparently am the only one. There are 3 men in my house and they haven't touched it. Unfortunately for me this recipe made a ton. Guess I'll go heat up some more now. *sigh*

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Aug. 26, 2006

absolutely delecious !! happy to find mexican dish without cheese , scaled it to 4 servings and made some changes , added 4 cloves of garlic instead, 1 fresh tomato large, added 1/4 cup of frozen corn+1/4 cup of frozen peas instaed of canned ones , and 1 tbs of hot and spicy taco seasoning, 1 jalapeno for spice, but didnot add beef , so it was a vegetarians delight. made the egg noodles first and then added the prepared mixture gravy to the cooked noodles .lastly didnot had sour cream so thought of plain yogurt as a substitute. thanks for avery tasty recipe.

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mantu

Cooking Level: Intermediate

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Reviewed: May 22, 2006

this was very very good. only complaint was it was not juicy enough even though i didn't drain any of the veggies. also i may try to figure out how to cut it in half because it makes a ton. that or save it for a pot luck dish. i served it with shredded cheddar as well as the sour cream.

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TEXASCHICKIE

Cooking Level: Expert

Home Town: Buna, Texas, USA

Living In: Bossier City, Louisiana, USA

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Reviewed: Jan. 7, 2006

My dinner guests loved this recipe! Filling but not heavy. We put sour cream and Tostitos on the side. I cut back the noodles to 2/3 of a pkg. and added a little extra water and chili powder. I plan on making this again! Thanks!

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Michelle R.

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Reviewed: Nov. 14, 2005

My husband and I loved this recipe! It was filling, but not too heavy. Since there are just 2 of us we had leftovers that were just as tasty as the night that it was prepared. Very easy to prepare just make sure you have a large pan to fit all the ingredients. I will definetly be fixing this again.

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