Outstanding. I could not find the pepperidge farm shells, so I used pillsbury crescent rounds (cut them each in half and pressed them into the tart cups). Then put the cheese mixture in and baked them for about 7 or 8 minutes until golden brown. Fabulous mix of flavors! two pkgs of rolls gave me 32 tarts. Just the right amount when I doubled the cheese mixture!

Reviewed On: Nov. 27, 2008

I have been making this soup for years. It can be made on the stovetop or in a crockpot. I have people over all the time and this is ALWAYS a favorite with kids and adults alike. I keep the recipe available to make copies b/c I have a request for it every time. Best with mexican flavored toms/chilis, and black beans in addition to the pintos. No one has a clue how easy it is, and they love it!

Reviewed On: Mar. 5, 2007