Reviewed: May 30, 2012

This was very bland as is. We ate them and then threw a packet of taco seasoning in because there was no flavor

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Reviewer:

rebecchaboop

Cooking Level: Expert

Reviewed: Jan. 2, 2012

Excellent Recipe. I also made this with chicken as I didn't have any venison in the fridge. The chicken came out very tender. I made only a few modifications: I added one 10 oz can of mexican diced tomatoes drained and then 6 oz of salsa so as not to use up all of my salsa. I also put in regular corn but then added 2 tbs of thick gourmet salsa with a red pepper base. I added a 10 oz can of refried beans and I also used 4 oz of cream cheese as to get the consistency I wanted in the end.

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Reviewer:

Durham1222

Cooking Level: Beginning

Home Town: Salem, Virginia, USA

Reviewed: Nov. 13, 2011

Excellent! I did use a whole package of cream cheese-still turned out delicious!! And used pinto beans,since I don't care for black beans.I will make this again:-)

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Reviewer:

shannon

Reviewed: Nov. 9, 2011

Great recipe with wonderful flavor. I will certainly use this one again. I added a little cumin to the crockpot. Good stuff!

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Reviewer:

ironchefwannaB

Cooking Level: Expert

Reviewed: Oct. 2, 2011

Very good! I used beef round steak this time but will definitely use this recipe on venison. I made almost exactly as the recipe states except I added about a tablespoon of taco seasoning after adding the cream chease and I threw in a half cup of instant rice about 45 min before I was ready to make the burritos to soak up a little of the juice. I think a nice, "strong" salsa would make this dish a little more flavorful- I used a generic (what I had on hand) but next time I think I will either get a better brand of salsa or add half to start and half later in the cooking time.

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Reviewer:

Remington07

Cooking Level: Expert

Reviewed: May 12, 2011

Great way to use round steak! I used chili beans instead of black beans and served the mixture over rice. My family liked this recipe. Thanks!

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Reviewer:

LHOERTH

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Chilton, Wisconsin, USA

Reviewed: Mar. 3, 2011

Easy and delicious! I followed the recipe but also added about 1/2 a pack of taco seasoning.

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Reviewer:

aslundy

Reviewed: Jan. 14, 2011

Great... everyone ate without complaining (and I have picky kids!!!)

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Reviewer:

NICOLELYN

Reviewed: Sep. 26, 2010

Great,very simple recipe - we omitted cream cheese and tortillas and served over rice - also used regular canned corn and added diced jalapenos - boys sill added tabasco to kick it up

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Reviewer:

Bullfrog270

Cooking Level: Intermediate

Living In: Fayetteville, Arkansas, USA

Reviewed: Jun. 25, 2010

This was a really good way to use up some venison. I didn't have a jar of salsa, nor the Mexicorn, so I improvised. I made my own salsa (tastes better than the jarred stuff). Mexicorn is just corn with red and green peppers in it, so I used a can of regular corn and added a little bit of chopped red and green peppers . Everything else I did as the recipe states. This made the house smell great. We let it cool off quite a bit before we attempted to roll it into burritos, as mine was just a little 'soupier' than I would have liked. (probably because I made my own salsa, and it gives off more juice when cooked) I drained a little of the extra juices off and put them in with my rice dish. We served this with Spanish rice and a salad. Big hit! Saving it to my recipe box. Thanks for sharing.

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