Reviewed: Oct. 8, 2011

Loved this, didn't use the cumin added garlic salt. Was better next day when all the flavors mingled together.

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Reviewed: Feb. 9, 2011

Calabacitas! Great recipe! I changed the amount of spices a bit and used about 1 tbsp minced garlic, 2 tsp chili powder and a heaping teaspoon of cumin (love the spices). When I simmered everything for 30 minutes, I added a Serrano pepper which I cut in half and let simmer with everything else for an added kick. Served over Jasmin rice. The family loved it. I will make again.

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Villarreal

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Jun. 18, 2009

I didn't have cumin or cilantro so mine was a bit bland. I used fresh garlic, season salt, beef bullion cube, and steak seasoning. My husband gave it 3*s. He ate seconds & he says he'll eat it again, but I'll have to make sure I add more seasoning. I also cooked some white rice for about 12 minutes of the 20 minute recipe, then added the rice to the meat, squash, etc mixture to soak up some of the juices. I don't like tomatoes, so that was a downer for me. It was pretty good though. I'll try it again.

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Erika

Cooking Level: Intermediate

Home Town: Owensboro, Kentucky, USA

Reviewed: Feb. 12, 2009

This was very tasty! I followed a few suggestions of others, adding fresh garlic and onion in when browning the meat. I had already roasted a butternut squash so I just used all of that, a little more water and some Italian Seasoning. I served it with white Jasmine rice. Very good! My 17 month old devoured a huge serving! I will try a little more seasoning next time.

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kam27

Reviewed: Jan. 27, 2009

I really enjoyed this and will make it again. Although, I added A LOT more of the spices than it calls for (and a lot more water which made it saucier). I used freshly ground cumino (since I buy the seeds). I also used chipoltle diced tomatoes, but I live in Texas so it's easy to find. Gave it a great flavor. I served it over homemade spanish rice. Great dish! Just don't skimp on the spices if you have a taste for more flavorful food. I would have found it bland if I had of follow the recipe exactly.

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valleygirl

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Sep. 29, 2008

This was pretty good. Just remember to start the tomatoes first. Be liberal with the seasonings, and though you might want to add more, a little salt will go a long ways as it makes the other flavors explode. I served it on basmati rice with shredded cheese on top. I also kept the rice, tomato sauce, and ground beef/squash portions separate when I served them for spiciness control.

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b4rton

Cooking Level: Intermediate

Home Town: La Grande, Oregon, USA

Living In: Grovetown, Georgia, USA

Reviewed: Jul. 16, 2008

My family and I loved this recipe! I added fresh chopped garlic and served over noodles, as I just didn't feel like rice. It is delicious!

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Heidi

Reviewed: Jun. 4, 2008

Good Recipe. I followed the reviews of other members and I really liked the end result. I used 3 small cloves of garlic and sauteed the veggies with the meat to cut back on time. I didn't add water, but just used the juice from the canned tomatoes. I also doubled the spices, since I like my food with a lot of kick, and I added a bit of cayenne for some bite. Served it over brown rice and it was a hit with family. Thanks for the idea!

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mediagringa

Reviewed: Nov. 21, 2007

Very good dish! Goes great with a brown/wild rice medley.

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RELUCTANTCHEF

Reviewed: Jul. 26, 2007

This was an excellent meal. I doubled the spices, and also used cilantro, and real garlic. I added bell pepper and grated cheese. Will try it again over some rice.

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