This was a great casserole. I did make some changes though based on other reviews & my families preferences. I used 1 1/2 lbs of ground beef, 1 1/2 cups salsa, 1 can Mexicorn, 1 c sour cream, 1 package of taco seasoning, 2 c crushed tortilla chips, 2 cups Taco cheese, half a can of refried beans & some black olives. I baked in a 9x13 pan at 350 for around 15 minutes. In the middle of the layers I added dollops of the refried beans. After it came out of the oven I let it cool for a bit & then added a little cream cheese on top with some sliced black olives. Will definitely make again!

Reviewed On: Nov. 11, 2009

I couldn't believe how this roast turned out! It was so moist & tender! My husband had some left-overs the next day & he said he was surprised that it was still as moist as it was the day I made it. I did add a can of beef broth & a couple of beef bouillon cubes. I also added a little water as well. I used onion mushroom soup mix & added in a can of sliced mushrooms as well. I used a whole bag of baby carrots. It was superb & I will most definitely make this again!

Reviewed On: Oct. 18, 2009

This fudge was awesome! Every time I make fudge I boil until it reaches the soft ball stage. My fudge reached that stage at around 16 minutes. My grandpa was the king of fudge making & he always beat the fudge for several minutes after with a wooden spoon so that is what I did with this fudge as well. I didn't mess with the foil. I just buttered a serving platter & poured it straight onto the plate. It turned out so good! I'm sure I'll make several more batches this year!

Reviewed On: Sep. 30, 2009