The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 8, 2009
Enjoyed by the whole family!!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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Reviewed: Nov. 6, 2009
i used 1 pound of ground turkey in place of the beef and omitted the olives and chili peppers. i took the suggestion of happywife05 and used 2 tortillas per layer instead of one. end result was delicious with enough left over to freeze. will definitely make again and maybe add some corn to the mixture.
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Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 5, 2009
This was really good but it was hard to know how much meat mixture to put between each layer. Had I had a better idea of that I think it wouldve turned out much better. I would say to put quite the thin layer of the beef. My taco sauce was only 12oz. Couldnt find a bigger jar & didnt want to buy two. I also added 1 taco seasoning pack after garlic/onion (no water just the seasoning). I ended up not using as many tortillas because I made the meat mixture too thick and filled the pan before being able to do enough layers. Perhaps I will do more tortillas on each layer next time too as I read in some other reviews. It was definitely a recipe I will use again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 3, 2009
Yummy!!! I didn't even bother to read the reviews and make changes. I think that my can of chilis was bigger, and I used enchilada sauce instead of taco sauce. Standard can sizes of the other stuff. I used about 1 lb of cheese total. This turned out very tasty; I may read the reviews and get additional change ideas, or I might just keep making it this way because we thought it was great!
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Cooking Level: Intermediate

Home Town: Federal Way, Washington, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 1, 2009
My husband and I host a lunch get-together every Sunday for a bunch of his guy friends, and I made this today for them. It was a big hit. I made a few changes: 1) I used some leftover pulled BBQ pork meat instead of the ground beef mixture. I know, not very Mexican, but I had a LOT leftover that I needed to use up and it went very very well with everything else. 2) I made the tortilla layers by making "sandwiches" out of the tortillas and beans (a couple big scoops of beans between two tortillas.) This worked out very well since I thought the beans and meat mixed together may have been too thick, and the two tortillas per layer kept the casserole together without getting soggy. 3) I served the black olives on the side, along with various other toppings, since some of my guests don't like black olives. All in all, this was very quick and easy to make and very good. Our guests loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 30, 2009
VERY GOOD! I used a can of diced jalapenos for extra spice. Also I used ground turkey instead of beef. Fed a big table full of people and then some!!!
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Cooking Level: Intermediate

Home Town: Gladstone, Oregon, USA
Living In: Oregon City, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 30, 2009
I am so glad I tried this recipe and it was my first time. I brought it over for a potluck for my club's event and they loved it. It was funny, because we didn't have enough forks, so people were trying some crazy stuff to get some. If you are reading this review, BE SURE to check everyone else's reviews ESPECIALLY ones that give suggestions. I doubled the tortilla layer, so there was four stacks of two tortillas. Don't mix the refried beans with the meat mix. Leave the meat sitting in the taco sauce for about 30 min like how one of the previous reviews said. I did the meat-tortilla-bean-cheese-meat layering pattern. I think next time I do this dish I am going to add lettuce, guacamole, and sour cream. Thanks so much for sharing this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 29, 2009
Add my 5 stars. This is fantastic. I can't eat spicy foods, and for me, it had the slightest hint of zing. I didn't include the beans because of family preference and used corn tortillas, but everything else was the same. I put 3 tortillas per layer and it was not soggy at all. I made a half size because we are a family of three, but will make full size next time. You need leftovers on this one. This is outstanding and I'll be making it often.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: La Pine, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 29, 2009
I thought this was really good after I changed it that's why I'm giving it 4 stars. The whole family loved it. First I did not mix the beans with the meat. Instead I spread it on the tortillas, and placed the bean side down. I also used some taco seasoning in the meat without extra water. Even after draining the meat, and canned vegetables the meat mixture was still to runny. May also leave the taco sauce out of the mix next time, but still add it in somewhere along the line. With each tortilla layer I used 3 tortillas instead of one because it would have been to soggy. Also, I used alot of extra cheese. I'm not so sure about freezing this because it gets soggy easiliy.
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Cooking Level: Beginning

Home Town: Salesville, Ohio, USA
Living In: Brewster, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 26, 2009
Super yummy!!! My husband made this last night for supper and I am going to have to ask him to NOT make it again! I ate almost the whole dish it was SOOOO good. Seriously though it was easy enough for a novice to make and could be altered iun so many ways, but is perfect as it is. Thanks for this great recipe!
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Cooking Level: Expert

Living In: Redmond, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 25, 2009
loved it!! served the olives on the side!! crowd pleaser!!
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Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA
Living In: Davenport, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 21, 2009
I'm giving it a four as written, but some tweaking will definately make it a five. To start I used a non-stick 2" high 9" springform pan. My recipe ends up being medium not hot, but adding a can of jalapenos instead of green chili's will take care of that. One can of refried beans is plenty, but don't add them to the meat mixture. I browned the beef with a little salt then added 1 can of enchilada sauce, one can of tomato sauce, one jar of hot salsa,and 1/2 tsp of chili powder, garlic powder, and cumin. I used whole grain tortillas which hold up much better and don't mush out, and with all the sauce no one will ever know. If you use a non stick pan don't spray the bottom. Starting from the bottom the layers go...tortilla, pepperjack cheese onion and chili's, tortilla, meat sauce, tortilla with beans placed bean side down on meat, cheddar cheese, onions, and chili's, tortilla, meat sauce, tortilla with beans side on meat, pepper jack cheese onions and chili's, torilla, meat sauce, tortilla with bean side on meat, and finish off with cheddar on top. Bake for about 30 min. until the cheese is brown and bubbly, and let it sit for at least 30 min before releasing the pan sides it needs to cool in order to set well. served with sour cream on the side. DELISH.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 20, 2009
I rated this only a three due to the false advertising that this was hot. One look at the ingredients told me it is very mild on the spice chart. I added sliced jalapenos and serranos and it was great. And THEN it was hot!
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Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA
Living In: Long Beach, California, USA
The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 20, 2009
unfortunately the kids hated it. I thought it was okay. I think it was mostly appearance.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 17, 2009
We love this recipe!!! I have made this at all of my friends house and they loved it. I double the tortilla's and cheese. When serving, add a dab of sour cream and gacamole, all on a bed of lettuce. We crave this meal at least once a month. Just as good the next day if not better.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
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Reviewed: Oct. 15, 2009
This was pretty good. I thought it was a little beany! If I make again will only use one can of refried beans. I used double the tortillas in each layer and voila it wasn't soggy!! ( I think I read that in one of the reviews for this recipe ) Oh I also used two packages of zesty sausage. Topped with sour cream and fresh cilantro. This makes ALOT so be ready to eat for a couple days.
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Photo by amandak23k

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 13, 2009
I couldn't believe it! I actually tried a new recipe and my husband LOVED it! I modified the recipe by using a cast iron skillet, spread refried beans between 2 tortillas, omitted the olives. I seasoned the beef with taco seasoning. I topped the pie with some shredded lettuce, then sour cream, reserved tomatoes and fresh onions, and a few jalapeno peppers. I sliced the pie into 6 pieces - it came out perfectly from the iron skillet. It's a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 12, 2009
This will be a new family favorite. I did make a few changes to suit our family tastes. I omitted the olives and green chiles. Instead of a jar of taco sauce I used 8 oz. of tomato sauce and the taco seasoning found here on allrecipes. I used a 15 oz. can of diced tomatoes and 1 can of refried black beans. I layered as described adding additional shredded cheese. I also simmered the meat mixture for about 45 minutes allowing it to naturally reduce. This is easy to alter to meet your family's preferences and what you have on hand. I
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Cooking Level: Expert

Home Town: Columbia, South Carolina, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 11, 2009
OK, I read all these negative reviews before Making this. To eliminate the "mushy" texture I didnt add refried beans to the mixture. I simply bought two small cans of pinto beans, rinsed and cooked them with salt, pepper, garlic powder, and chili powder, and added the can of diced chiles with them, and a little water. Once boiling I smashed them and smeared them on the tortillas. I doubled the layer of tortillas so the tortillas wouldnt end up a mushy mess. I also used a cheesecake pan. I added a lot of seasoning to the ground beef, like garlic powder, onion powder, oregano, chili powder, cumin. I drained the canned tomatoes well before adding. I just added chopped jalapeno for heat when I was cookin the onion. I added MORE cheese. In between the layers. I mixed half a small can of enchilada sauce with half the bottle of taco sauce, BIG DIFFERENCE. i poured the taco sauce in the layers instead of mixing with the meat. It came out way better this way, and we topped with sour cream, lettuce, and guacamole!!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 10, 2009
So good!! Followed other's advice and added taco seasoning and cumin (eye-bolled it)and tore the tortillas to fit the pan, worked perfectly. Two layers of double/tripled tortillas. Skipped the olives, we don't like them. Used salsa instead of taco sauce, didn't measure but it was probably 2 cups....forgot to add or spread the refried beans but threw in a can of black beans into the mixture. Made one for dinner and one for the freezer, not sure how long it'll last in the freezer, we're ready to have it again! Topped with sour cream and guacamole. Will definately make again.
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Cooking Level: Expert

Home Town: Gig Harbor, Washington, USA
Living In: Tacoma, Washington, USA

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