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This mix was bland. I add 1/8 tsp of red pepper and a dash or 2 of red pepper flakes to a double batch of this recipe. For 1 pound of meat I doubled the recipe.
This was very good. I did add about 1 TBSP of flour and about 2/3 cup of water to get that "restaurant quality texture" and the spices were right on!! I think you could reduce the salt to about 1/4 teaspoon and still get the best quality if you were wanting to watch your sodium intake.
As simple as pie - great taste. Might be a bit salty for some, but other than that, a keeper for sure! Used for nachos and between the chips and cheese, the saltiness was lost.