I liked this entire recipe. But I only rated it four stars, because I would make several changes next time. I definitely like the muffin concept, but it is important to put the muffin pan on top of a cookie sheet, to allow the grease to drain off. Also, the actual recipe was good, but the vegetable soup addition was just 'different' I won't say it was bad, but it definitely had that 'condensed soup' flavor and the vegetable chunks, were a tad unappetizing. So, next time I may use another meatloaf recipe that I like better. Overall, though, not bad. You could cook this recipe 'as written' and still turn out with a good dinner.

Reviewed On: Nov. 21, 2009

I liked this, but think the ingredients would work better for just one pound of ground beef. It wasn't as moist as I like sloppy joes. However, it had a really great flavor. But if you are going to make it for two pounds, I would suggest doubling the remaining ingredients to moisten it up a bit.

Reviewed On: Nov. 14, 2009

I'm sorry, but this just did not work for me. Ricotta cheese and mexican just don't go together. I tried it, thinking it would be one of those weird combinations that would just 'zing'. But it didn't. I think, if you make this, you should omit the ricotta and eggs and substitute layering some type of mexican cheese in it's place. Possibly mix the mexican cheese with the sour cream and salsa and use it as a layer. Also, you need to spread a little of the meat mixture on the bottom of the dish before beginning your layers. Otherwise, your bottom tortillas will be crunchy and hard, and the others will be soft.

Reviewed On: Nov. 5, 2009