This does taste good, but here are a few tips to cut down on the cost of more ingredients. Don't cook the chicken with the bacon. Chunk it up and cook it in 6 cups of lightly salted water. Voila! instant chicken broth. There is also no need at all for adding half and half or like some reviewers have suggested...cornstarch. When you mix up your biscuit mix make sure it is very thick, but not dry enough to make biscuits. By tablespoons submerge the spoonfuls into the bottom of the liquid and give it a little shake. It will come off the spoon and float to the top of the pot and will also thicken the liquid into a wonderful gravy like consistancy. I have been making it this way for years, and it is fabulous, although the bacon was a new idea.

Reviewed On: Oct. 25, 2009

I'm giving it a four as written, but some tweaking will definately make it a five. To start I used a non-stick 2" high 9" springform pan. My recipe ends up being medium not hot, but adding a can of jalapenos instead of green chili's will take care of that. One can of refried beans is plenty, but don't add them to the meat mixture. I browned the beef with a little salt then added 1 can of enchilada sauce, one can of tomato sauce, one jar of hot salsa,and 1/2 tsp of chili powder, garlic powder, and cumin. I used whole grain tortillas which hold up much better and don't mush out, and with all the sauce no one will ever know. If you use a non stick pan don't spray the bottom. Starting from the bottom the layers go...tortilla, pepperjack cheese onion and chili's, tortilla, meat sauce, tortilla with beans placed bean side down on meat, cheddar cheese, onions, and chili's, tortilla, meat sauce, tortilla with beans side on meat, pepper jack cheese onions and chili's, torilla, meat sauce, tortilla with bean side on meat, and finish off with cheddar on top. Bake for about 30 min. until the cheese is brown and bubbly, and let it sit for at least 30 min before releasing the pan sides it needs to cool in order to set well. served with sour cream on the side. DELISH.

Reviewed On: Oct. 21, 2009

This is very good, and very easy to make. Be aware, though, that it does make alot of filling. I used a 10 inch deep dish pie plate, and still had a bit too much. I managed to get it all in, but it overflowed a bit. Normally that wouldn't be a problem, but even the little bit of smoke my oven produced managed to sink into the top 1/4 inch of the pie. lemon sponge pie should never have a smokey flavor. I took off the top little bit and it was then fabulous. I'll just put a little less in next time,and voila fab pie.

Reviewed On: Feb. 3, 2009