Since I only prepare this dish during the cooler months, somehow I forget just how delicious it is until we have it again.
The only thing I purposely omit is the chile peppers. Besides that, I make adjustments for our personal preferences, such as an additional onion. A bit heavier on the seasonings and sugar, with the addition of garlic powder. I also put some seasoning on the meat as it browns.
We pair this with grated cheddar, cornbread, and sour cream.
If I were making this for a potluck, I would definitely make a day ahead, as it tastes better the longer it sits in the refrigerator.
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Since I only prepare this dish during the cooler months, somehow I forget just how delicious...