Both the husband and the toddler LOVED it. I used lowfat crescent rolls, weight watchers cream cheese (8oz), a full 16oz can of refried beans and several types of leftover shredded cheese in various bags and it still turned out great. This would be great topped with black olives and/or green chilies but I used what I had on hand it and was fab! I did cook the dough until set before adding any other ingredients. The cream cheese spread easily on the warm dough. Also, if you allow this to cool for a few minutes the beef/bean mixture will set and be less soupy... a must for me since I used more than double the beans called for in the recipe.

Reviewed On: Sep. 9, 2009

Mmmmm. I tried this on the "Best Carrot Cake Ever" recipe (also found on this site.. and it is) and it was WONDERFUL! This would also make and excellent (but rich) dip for a sliced fruit tray. I would try it as a filling in a pumpkin roll too... soooo good!

Reviewed On: Jul. 18, 2004

I 'officially' joined ALLRECIPES.COM just so I could rate this recipe. I followed the recipe to the letter EXCEPT I used an extra 1/2 cup of nuts instead of the raisins. (1 cup of black walnuts and half a cup of english walnuts) This is the best carrot cake you will ever eat... moist and delicious. I made 3 square sheet cakes instead of a traditional layer cake and topped with a cream cheese icing also found on this site. I can't say enough about this cake... try it!

Reviewed On: Jul. 18, 2004