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I made some minor changes, adding a little extra cream cheese (about 3/4 oz), didn't have garlic salt so used 1/2 tsp salt and 1/2 tsp garlic powder and instead of mozzarella I used Monterey jack (had it to use up and used a little extra since I was trying to use it up). Used a marinara for the tomato sauce. After tasting, I thought it needed a little extra something so added some fresh ground pepper and a sprinkle of Italian seasoning, which helped. Next time I will add some pepper and maybe basil and oregano or Italian seasoning directly to the beef mixture before baking. Thanks for sharing!