This was super easy and had great flavor. However, it really didn't hold up like a casserole. It seemed more like a cheese dip. If you are a cheese love, you won't be disappointed - it's loaded with cheese. We followed the recipe as written, except we did substitute in enchilada sauce instead of tomato sauce. My husband and I both thought it could use something else for stability. The egg/milk/flour mixture did not hold it together at all. Next time, I think I will try to put cornbread in for the first layer, and halve the amount of cheese. I also thought shredded chicken would be a great addition.

Reviewed On: Oct. 4, 2009

I'm only giving this recipe a 4, but it has potential to be 5+. I halved the recipe, but followed the instructions as written. The beef didn't turn out great. I think there was potential for great flavor there, but it cooked way too fast on the stove and was overdone and hard to shred. The next time I make this, I will do the beef in a crockpot on low for 6 to 8 hrs and then shred. I also think that it's too time consuming, messy, and unnecessary to fry the corn tortillas in oil - I will make casserole style next time and layer the tortillas, cheese sauce and beef. I also will add some jarred enchilada sauce to pour on top. The cheese sauce is fantastic as written - creamy and flavorful, it adds a lot to this dish. Black olives would be a nice addition too.

Reviewed On: Sep. 15, 2009

This was pretty good - the chili powder provides a definite kick, but there's not really any complexity of flavors here - really all you taste is chili powder. As another reviewer suggested, I would substitute a can of green chilis for the green pepper. I also would cut the chili powder in half and add some fresh cilantro at the end.

Reviewed On: Sep. 15, 2009