Reviewed: Aug. 24, 2008

My husband and his friend gave this recipe a five star rating. I followed the recipe except that I used Mexican rice instead of regular rice and garnished it with sour cream. I had quite a bit of the meat/rice mixture left so I spread it over the enchiladas along with the sauce and cheese.

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Sheri S.

	Cooking Level: Intermediate Home Town: Novato, California, USA Living In: Tigard, Oregon, USA
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Reviewed: Aug. 13, 2008

Very easy and super filling. You could easily add more things to spice it up. But for picky families, this one is a keeper.

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SARAHDARNELL

	Cooking Level: Intermediate Home Town: Pensacola, Florida, USA Living In: Newburgh, Indiana, USA
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Reviewed: Aug. 2, 2008

YUMMY, EASY, AND MAKES ENOUGH TO FREEZE FOR A 2ND MEAL!!

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Harley Honey

	Cooking Level: Expert Home Town: Clear Lake, Iowa, USA Living In: Owatonna, Minnesota, USA
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Reviewed: Jul. 31, 2008

These are yummy, easy and the kids like 'em!

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lkochevar

	Cooking Level: Intermediate Home Town: Loveland, Colorado, USA Living In: Broomfield, Colorado, USA
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Reviewed: Jul. 14, 2008

Very easy and quick to make, and good!! I made a few changes to suit my picky eaters, and make it diabetic friendly. I used ground turkey, skipped the beans (kids won't eat them), left out the rice (but may do brown rice next time), and used a reduced fat mexican cheese blend. It was very tasty!! Thanks!

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Kim M

	Cooking Level: Intermediate Living In: Ahoskie, North Carolina, USA
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Reviewed: Jun. 16, 2008

We made these and they are soo yummi. I had made to many, so I froze two batches before cooking and they were just as tasty when I cooked them from frozen. Even my 6 year old daughter is eating them. tonight I will try out with left over pork roast. Thanks for this yummi recipe.

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Schwabengirl

	Cooking Level: Expert Living In: Fort St. John, British Columbia, Canada
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Reviewed: Jun. 12, 2008

Great recipe! We had a lot of stuffing left over, easily enough for one more pan.

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rabrog


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Reviewed: Jun. 3, 2008

Very good didnt change a thing everyone loves it! Thanks

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kimberly


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Reviewed: May 21, 2008

I thought this was a terrific recipe! The directions seems a bit off to me though, I put 1/4 cup of the beef mixture in each tortilla as it said and had a TON left over and had to go back, open the already rolled tortillas, and fill them up with the rest of the mixture. I think that 1/2 a cup per tortilla is a bit more accurate! I also thought that more refried beans would make the recipe better, so the second time I made it I used another can and poured it on top with the salsa mixture and it was awesome!

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genelle


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Reviewed: Apr. 30, 2008

Very tasty! Next time I might double the sauce as I found the filling a tiny bit dry. I added a small can of sliced black olives and used a Mexican cheese blend. Definately a recipe worth repeating, so thanks Stacy!

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Suemck

	Cooking Level: Intermediate Home Town: Plaistow, New Hampshire, USA Living In: Amesbury, Massachusetts, USA
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Reviewed: Apr. 28, 2008

I omitted the beans (husband doesn't like), sauteed the beef with a little minced garlic, used cream of chicken & mushroom soup, medium salsa, and replaced plain rice with lipton mexican rice. It was a little spicy but got raves from the family!

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Amy


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Reviewed: Apr. 18, 2008

My 1- and 3-year-olds ate this up! The only changes I made: doubled the sauce, and used a box of Mexican rice rather than plain. The prep wasn't bad at all, and with the saucier version, it's fun to eat with chips.

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Pam


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Reviewed: Apr. 15, 2008

It is *very* easy to burn the flour. It is also helpful to have all the ingredients measured beforehand as the recipe came together quickly. I thought it was oily, next time I will try it with 1/2 the oil.

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Becky F

	Cooking Level: Intermediate Home Town: Camanche, Iowa, USA Living In: Peoria, Illinois, USA
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Reviewed: Apr. 7, 2008

Don't double the sauce. Use onion and garlic and Spanish rice.

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Weigand

	Cooking Level: Intermediate Living In: Little Rock, Arkansas, USA
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Reviewed: Mar. 25, 2008

Easy to make. My 6 year old loves this.

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Nina

	Cooking Level: Intermediate Home Town: Hopkinsville, Kentucky, USA
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Reviewed: Mar. 14, 2008

So good! Have made several times and are always a huge hit with friends & family. I usually double the soup and salsa to give extra sauce to the dish.

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kfife


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