Reviewed: Sep. 6, 2011

Quick, easy, perfect. My family loved it.

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Reviewed: May 13, 2010

This was a great start. I added 1/4 cup corn, 1/4 cup red onion, 2 whole jalapenos not seeded. I like a pretty good kick, I would seed the jalapenos if serving to guest. I used ragu chunky garden pasta sauce. Added a nice sweetness went nice with cheese which also mellowed out the jalapeno. Tastes like the california casserole I used to have at church lunches. My version tasted nothing like hamburger helper! Can't wait to make again!

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Chris G

Cooking Level: Intermediate

Home Town: Marion, North Carolina, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Feb. 17, 2010

This is a pretty good "staple" meal. It's nothing fancy, but my husband, 3-year-old and I all liked it. However, I have a caution for you concerning the Velveeta: If you can slice 12 ounces of Velveeta thin enough to blanket three layers in a 9X13 pan, you're a lot better with a knife than I am! Even sliced as thinly as I could get them, I didn't have enough slices to make it, so I kind of staggered them between layers. Not enough coverage and, in my opinion, 12 ounces is not enough cheese for this dish anyway. I'll probably make this again, but I'm definitely going to use shredded Velveeta, and I'll buy more than 12 ounces.

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V. L. Hartman

Cooking Level: Intermediate

Living In: Auburn, Illinois, USA

Reviewed: Nov. 2, 2009

What I liked about this recipe was how easy it was. However, it needed more flavor. More cheese, some spice. I didn't change anything the first time I make it but I will the next time.

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Reviewer:

Courtney

Reviewed: Jul. 12, 2009

I'm giving this recipe 4 stars on account of its easiness and taste. The sauce was very thick and hearty. I followed the recipe except... 1. I used whole-wheat rotini pasta (it was all I had) 2. I heated the sauce and melted the Velveeta into it. I was a little worried about big chunks of Velveeta, which probably wouldn't taste good. 3. I added some garlic and onion to the beef as it was browning. 4. I mixed all the components together and baked in an 8x8 pan (instead of layering it in a larger pan). Next time I might try ground turkey and adding some veggies.

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CASSIE753

Cooking Level: Expert

Home Town: Fargo, North Dakota, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Mar. 31, 2009

I used rotini pasta. I also saute onion with the ground beef. Since I'm not a fan of Velveeta, I use a package of Itialian blend cheese. Combined the beef and onions with marinara or spaghetti sauce,then layered with the rotini and the cheese. Good easy recipe. Thanks!

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Reviewer:

mamawbarb

Reviewed: Jan. 3, 2009

This was good, not everyone would try it, but it was a good, creamy, very filling meal that was very easy to make. Thanks

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MELANIE2711

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Dec. 29, 2008

I have a picky husband, and he loves this dish! He now asks for it regularly! I like to use fresh cabot cheddar with a shredded mexican blend of cheeses (look in the dairy isle)... they are a little more mild, and help balance the flavor, too much cheddar or mixing different cheddar makes it too salty for my taste! It's a great alternative to spaghetti, and it's great on a cold night! Still good the day after once microwaved!

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Reviewer:

LeslieAnne

Cooking Level: Beginning

Living In: Delaware, Ohio, USA

Reviewed: Oct. 25, 2008

easy and simple

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LITTLEBIT_245

Reviewed: May 22, 2008

This is great and economical. It only cost me around ten dollars to make this meal. There were only four ingredients and it was so easy to put together. It makes enough to feed a large crowd. The only thing I will do is mix some sauce with meat before layering because we love sauce.

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