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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