Wow! Love this recipe. So much flavor and the spiciness was perfect for us. I served this in whole wheat soft taco shells and it was a perfect, quick weeknight dinner! We each had one soft taco and then I used the other half of this meat mixture along with more of the cheese to stuff poblano peppers (chili rellanos) It was as close as I've ever come to making chile rellanos just like a restaurant! Thanks so much for this recipe. Please never discontinue the mexican cheese with jalapenos from your Velvetta products!