This is sooooo good. I used a 5-quart 11x15 pyrex dish to bake it in. I mixed spicy and regular refried beans together and left them separate to layer with instead of adding to the meat mixture. I also added the black beans separate. I cooked the meat mixture with an envelope of taco seasoning because I wanted it spicy but did not add any water. I first poured about a cup of the meat mixture in the baking dish sprayed with Pam. Then staggered 3 burrito size flour shells on that. Then I spread 1/3 of the refried beans, then sprinkled 1/3 of the black beans, then sprinkled with 1/3 the cheese, then the meat mixture again till I had 3 layers. I topped the whole thing off with a little more cheese before baking. My husband and son have not stopped raving about this recipe!!!! I served it with lots of chopped green onion, sour cream, and extra taco sauce. What luck finding this fabulous recipe! Thank you!

Reviewed On: Jul. 26, 2011

I never had this before but have heard of it and seeked out this recipe to try it. I followed exactly as written. It is AMAZING and so glad for you sharing it! The andouille sausage is so smokey and spicy in it. My 3 guys all ate it up with Cajun Sunshine hotsauce and although I doubled it, it only lasted a few days. Thank you and I encourage others to try it, now today I'm making Crab cakes with remoulade sauce.

Reviewed On: May 7, 2011

wow this did not work for me at all. I am a very seasoned cook, but the garlic burned black on the chicken, and it was still raw in the middle. Should have known this was going to happen when I put under the broiler. Also when it was done, it was literally swimming in a half inch of butter and fat. Not my idea of a good meal, sorry

Reviewed On: May 22, 2010