i made this for a "mexican dish" get-together this past week, and everyone raved. I omited the grn. pepper. I added a layer of sliced avacados (yum!), used chunky salsa (so it wouldn't get runny), i mixed 1/2 the taco seasoning with the cream cheese and 1/2 with the beans. i made in a 9x13 dish - and it fit perfectly. Finished the bit of left overs the next day (still delish). my husband even used some leftovers to make a "burrito"! very good!

Reviewed On: Jul. 19, 2009

i made this brisket for a bunch of grown men - and it got rave reviews! i will be making this again and again. i was a little worried that the "sauce" was going to be too "ketcupy"...but after cooking it with that brisket an hr..it wasn't AT ALL! mm...it was delicious! and went just perfectly with my side of mac-n-cheese from this site and salad and baked potatos!

Reviewed On: Jun. 14, 2009

I made this as a side for my brisket dinner - to feed a bunch of grown men. it recieved rave reviews! i did make a couple changes. i used 1 cup of the sharp cheddar instead of buying reg. cheddar too. froze my block of munster before to help with shredding. i melted the butter in a sauce pan...wisked the half n half into it...then melted the velveta into it...then melted all rest of the cheese. wisking constantly. then i just poured and mixed into the noodles. mixed in the eggs - poured into the baking dish. and needed to bake only 15min or so till bubbly! mmm..left overs were great too!

Reviewed On: Jun. 14, 2009