Reviewed: Apr. 1, 2012

This was really good, I read some suggestions and doubled up on the meat, enchilada sauce and the corn bread and ingredents for the corn bread. Everyone, including a 5 y/o and 10 y/o enjoyed it and had seconds! Thanks

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Reviewer:

Tracilee77

Reviewed: Feb. 10, 2012

There was too much cornbread:meat & bean mixture, too much garlic, and something was just missing. I knew I was not going to recreate a tamale, but I was looking for a flavor profile & this is close, but just lacking somehow. I want to try it again, but I'll spend some time picking apart my leftovers to come up with ideas to tweak it.

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Reviewer:

Katherine

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Reviewed: Jan. 7, 2012

I want to warn first time users of this recipe that it only took 3 hrs. on low in our Hamilton Beach slow cooker. I also tweaked the recipe. First I cooked and drained the meat. Next returned the meat to the skillet added a medium chopped onion, & one clove minced garlic. Sauteed this until the onion was transparent. We don't care for kidney beans so I substituted bush's mild chili beans. Added the enchilada sauce as directed & put in the bottom of the crockpot. In small skillet I sauteed 2 T chopped red bell bepper, 1 jalapeno chopped(seeds removed), & 1/4 med. onion chopped. Lastly I added 1/3 C frozen corn to th skillet & cooked it until just warm. Added the sauteed veggies to the cornbread toping mixture. Topped the meat mixture. Tweak it with what your family prefers. Just be sure to check it as your crockpot may cook fast like mine. I will definitely make it again.

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Reviewer:

twister

Reviewed: Jan. 6, 2012

I made this exactly as written except that I doubled the cornbread portion as directed by other reviewers for my large crockpot. The whole family liked it, but I thought the layer of cornbread was disproportionately thick. Next time I will stick to one box of cornbread, and I will probably try to spice it up some more. It was a little bland for my taste.

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Reviewer:

Mary F

Reviewed: Oct. 29, 2011

Super easy and really good. I added chili powder, garlic and frozen corn.

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Reviewer:

pookychrist

Reviewed: Oct. 5, 2011

This is my husband's favorite!!!! He asks for it at least once a month! The only thing I do different is make it in the oven instead of the crockpot. Delicious topped with green chiles and sour cream!

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Reviewer:

Brandi

Reviewed: Sep. 25, 2011

easy, good

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Reviewer:

amy

Living In: Eldersburg, Maryland, USA

Reviewed: Sep. 14, 2011

lacking on all counts.

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Reviewer:

Janet

Cooking Level: Expert

Living In: Monroe, Louisiana, USA

Reviewed: Sep. 6, 2011

I made this for lunch yesterday. We have been having over 100 temps for two months now and yesterday was our first cool front of the year so it was a nice 75 degrees around lunch and I thought it would be the perfect day for this. I made this per the directions except I used fresh garlic and I added a can of corn. Me and my son loved it. My husband made no comment either way. My girls said eww but neither even tried it. They don't like things mixed together.

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