Cinco de Mayo Casserole

Unfortunately this wasn't a hit in my family. It tasted like it should have been a topping for nachos and not a meal. :(

Made for dinner tonight and loved it! Hubby ate it as well. :) I added a can of Bush's Grillin' Beans: Black Bean Fiesta and left out the onions and garlic (didn't have any). A tad bit bland but did have flavor. Will make again! Served with warmed flour tortillas. Leftovers tomorrow will be Nacho style! Makes a lot (serves more than 6)!

Very good but I added rice and taco sauce because of the other reviews that I had seen saying it wasn't casserole enough. Added 2 cups of slighty undercooked white rice and served it on warm tortillas it was a hit :)

I wasn't crazy about this but I am giving it 4 stars because the rest of the family liked it. I was expecting it to be firmer..............like a casserole that you can cut out of the pan but instead it had to be spooned out. I made it into burrito filling and put it in warmed flour tortillas.

We had this for dinner last night and my hunny loved it. We served it as is with cornbread on the side. It had a little heat but not over the top. We really enjoyed it the first time and he enjoyed it as left overs today. I made exactly as state except I added 11 oz of mexican corn instead of 7oz. mostly just because my store didn't carry the smaller cans.

Great dish!!

Had Rotel and salsa on hand but just regular corn. I always have frozen onions and peppers for cooking on the fly so I used a cup of that rather than the onion in the recipe. We both enjoyed it. After reading the reviews we just served it in a bowl, not unlike chili or hamburger helper in the consistency. Hubby said it was worth a repeat. May try the black bean idea I saw in one of the reviews. May try a few jalapenos next time. I think this is gonna be on our "comfort food" list.

I made exactly as directed and the family loved it. My husband added hot sauce - this recipe is great in that you can add ingredients to your taste. It's a keeper!

We are on a low carb diet so I substituted a 7 oz can of green chilis for the corn. I used several spices while browning the ground beef, chili powder, hot chili flakes, cumin, seasoning salt, etc. I forgot to put in the salsa but I used a 14 1/2 oz can of crushed tomatoes with cilantro and lime juice so it came out really good. The family liked it a lot and I would make it again.

Made this recipe tonight for Cinco de Mayo. Had a friend over and we enjoyed it after some Margaritas, guacamole and chips. The three of us loved it!
I did tweak the recipe quite a bit. Used ground Chorizo instead of beef. Sautéed some red bell pepper along with the onion and garlic. Added 2 cups of cooked long-grained brown rice.

Drained and rinsed a can of black beans. Used 1 cup of frozen sweet corn from last summer's harvest. Put that, the tomatoes with chilis, sour cream, cheese, salsa, salt and pepper into a large bowl. Added a couple of dashes of hot sauce, 1/2 tsp. of chili pepper and adobo seasoning. Mixed well and put on top of the meat and veggies. Mixed everything again well. Topped with cheese and baked the recommended time. Turned off the oven and let it sit. Probably should have taken it out as the cheese got pretty brown, but IT WAS THE BOMB! Came out of the pan beautifully and didn't need any sour cream or olives (I hate them). Cilantro would be good. Will definitely make this again!

Halved the recipe for the 2 of us. Added a small can of Hatch chilies and a T of Cumin for a more "Mex" taste. Ate over steamed rice with additional salsa. ...Washed down with an icy Dos Equis...!!!