This dip is ALWAYS a winner! Like others, I did make some modifications. One can of refried beans is not enough, you will need two (which I warmed up a bit in the microwave first to make it easier to stir)- and, I only used 1/2 a packet of taco seasoning (a full packet may overwhelm the overall taste). I also made homeade quacamole (I used five avacados for this recipe) and used in lieu of the lettuce, which I feel adds a ton of flavor. Instead of salsa, I used two cans of drained chopped tomates with green chilies (which will avoid the dip getting watery). I also left out the green pepper, which is a personal preference. I layered the beans first, the followed with the sour cream/cream cheese mixture, then the quacamole, the tomatoes, the cheese, then topped with sliced black and green olives and green onions. I have yet to meet anyone who has not loved this dip!

Reviewed On: Jun. 12, 2011

I love this recipe- the sauce adds just the right touch. The only change that I made was that I sprinkled a little garlic powder into the flour mix before coating the chicken, and, I halved grape tomatoes instead of dicing a full size tomato. Just serve over your favorite rice, add a greek salad and presto! You have a delicious home cooked meal.

Reviewed On: Mar. 29, 2011

I wanted something different then the typical breakfast casserole to bring to a brunch at work. This is a great idea and a perfect base recipe that you can customize to your liking. I omitted the onion because I knew some people did not like onions. I also used Grands Flaky Buttermilk Biscuits (10 count) and divided each biscuit in half (crust turned out perfect- nice and golden and not to doughy). I used diced ham instead of bacon and cheddar instead of swiss, and added some ground mustard, salt & pepper. Everybody loved them and wanted the recipe. Because I was making for a large group, I kept the recipe more simple, to try and suit everyone. Next time I will make for my family and try some of the suggestions of diced green chilis, green onions and bacon. Also, I tripled the recipe and it made more then enough filling for 30 quiches and my cook time was only about 15 minutes. I was worried about them sticking to the pan, but I used a non-stick cupcake pan and they popped right out. Thanks for the recipe!

Reviewed On: Feb. 8, 2010