This was good, but of course I had to make some changes the second time to make it great. 4 stars as written, 5 stars my way. First, I browned the ground beef and drained the fat and rinsed it with hot tap water to remove most of the fat and grease. I used leftover hardshell taco shells--they worked great, with less grease and less salt and more authentic Mexican flavor, and I put a layer of them on the bottom and top, before the sour cream. I added a couple of dashes of Penzey's Arizona Dreaming seasoning and a tsp of chicken "better than bouillon" and a can of diced green chilis to the mix. I also added a half package of frozen "fiesta" veggies (corn, red and green peppers, black beans) to the mix. I did not add the green onions or chopped tomatoes until after it came out of the oven and the piece de resistance, I heated a can of enchilada sauce and ladeled it over the top of each serving. Sooooooo goooood! (I used reduced fat cheese and sour cream and the hubby didn't even notice!)
Was this review helpful?
1 user found this review helpful
This was good, but of course I had to make some changes the second time to make it great. 4...