Everyone ate it, which is a win. I was out of Mexican cheeses, but I had easy melt (velveeta) that I put in the middle which gave it a queso flair, and mozzarella on top. I would t do the mozza again, but this is a definite cold evening crown pleaser.
Based on other notes, I added extra water and added a can of tomato sauce instead of paste and simmered at least 20 minutes. I also used taco seasoning instead of the list of spices.
