I make this recipe a little different. I don't shred the beef, just lay it in the bottom of the pan. I don't precook the bacon. I also use 1 8 oz package of cream cheese, 2 cans cream of chicken soup, and 8 oz sour cream mixed together and poured over. I cook it for 2 hours at 300. It takes a little longer but all the meat is super tender and fabulous. All this served over white rice is rich but I also sometimes choose to use low fat versions of the soup, cream cheese, and the sour cream. Tastes just as good.
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I make this recipe a little different. I don't shred the beef, just lay it in the bottom of...