This recipe was a good guideline; however, I made some changes due to my meat preference & what ingredients I had on hand. The changes included ground turkey instead of ground beef and swapped out the tomato sauce 1/4 cut of roasted red peppers & 3/4 cup of Rotel since that's what I had on hand. I also had to cook a few minutes more to obtain the correct inside meat temperature of 160. Let it "rest" for about 5 more minutes before diving in. Turned out perfect!