Reviewed: Jan. 19, 2012

This was absolutely wonderful!! Thanks Diana for sharing!! We loved it!!

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Reviewer:

Reviewed: Dec. 21, 2011

The first time I made it as printed, it was overcooked around the perimeter. So the second time I not only doubled it, I also lined the perimeter of the crock pot with parchment paper and then removed it just before serving. Since I have also substituted the beef for canned chicken breast. This is a WONDERFUL base recipe!!!

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LindaDe

Reviewed: Nov. 20, 2011

Just wasn't that impressed. Loved the concept though.

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KATH1973

Cooking Level: Intermediate

Reviewed: Aug. 22, 2011

Absolutely love this! I make it almost weekly, and the whole family loves it! I double the recipee, add an red onion, red bell peper, garlic and taco spices to the meat when I brown it. I leave the olives out (personal taste) and add one can of black beans to the double amount of other ingredients. I replace the chili spices for taco spices. Becaue I use twice the amout of ingredient, I do cook it 4 hours on high. I serve it with salsa and sour creme.

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Henrietta

Reviewed: Jul. 16, 2011

This dish is not something I'll make again. It was "gooey" and stuck in my crock pot. Yes, I greased the pot as instructed!

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Reviewer:

Kay

Reviewed: May 2, 2011

I would give this 3 1/2 stars. Simple enough and very filling. Per PP's advice, I just used a box of Jiffy cornbread mix, 1 egg and a cup of milk since I never have cornmeal on hand. I used diced tomatoes with green chilies and taco seasoning mix. I think the next time I may use black beans instead of ground beef, would probably be just as good but less expensive and meatless. I served with some sour cream.

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Reviewer:

cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

Reviewed: Apr. 15, 2011

It's pretty good but I think next time I'm going to add some red pepper flakes for spice, double the meat, and maybe an onion and peppers. I did cook it on low like some suggested And it came out good.

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JAYV85

Reviewed: Mar. 30, 2011

Slow-cookers vary -- my brand high is high, best suited for soups, stews, and such. This dish has become a staple, we have variations on this theme two or three times a month. Sometimes with a can of beans (black, pinto, dark kidney), or with leftover pork loin instead of ground beef. Add bell pepper if you have it. I've even added leftover Spanish rice.

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Reviewer:

family-cook

Cooking Level: Expert

Home Town: Lufkin, Texas, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Feb. 28, 2011

i cooked this on LOW for 8 hrs but it was done by 4-6 hours. flavor was great and my husband loved it. i will make again, but it will have to be a day that i am home..... so it defeats the purpose of being able to cook while i am @ work - which is why i have my slow cooker, hmmmm

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Reviewer:

Krystal

Cooking Level: Expert

Home Town: Bullard, Texas, USA

Reviewed: Feb. 21, 2011

The only modification made to this was the omission of olives since my family doesn't like them. This was just a mushy, flavorless mess with an unappetizing appearance. My husband described it as a waste of cheese. Sorry!

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