recipe reviews for:

Emily's Excellent Taco Casserole

“This is a super speedy dinner I like to make when it is getting late and I haven't cooked yet. Chili, corn chips and cheese are topped with lettuce and tomato. Spice it up with your favorite salsa. Vegetarian chili can be found with the regular chili - it is often labeled as 'fat free'. This recipe can easily be doubled, and cooked in a 9x13 inch baking dish.”

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Reviewed: Nov. 10, 2009

After eating this recipe I had to post a comment. It was completely fantastic. My husband and I ate this and could not stop raving. Thank you for such a great, quick and easy recipe!

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Reviewed: Aug. 21, 2009

Easy, Easy, Easy! When you need a taste of taco style Mexican this recipe will satisfy your hunger!!!!

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battlewardy

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Reviewed: Aug. 15, 2009

I loved this! More like taco salad for me! Easy because I didn't have to simmer ground beef and taco seasoning! I used two cans of Amy's Organic Chili. Served with lettuce, tomatoes, sour cream, salsa, avacado and my own secret sauce for dressing!

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Aug. 6, 2009

This was really good! It gave me bad heartburn, but that's because it has so many yummy things in it. I used the vegetarian chili from Trader Joes because it is really tasty (and I'm so not vegetarian!) My husband ate it kind of like nachos and I put it on a salad with ranch, which was GREAT. Also, I used more chili to cover all the chips.

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LEONARDPENGUIN

Cooking Level: Intermediate

Living In: Santa Cruz, California, USA

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Reviewed: Jul. 21, 2009

It does not get much easier than this!! I microwaved the chili first and then poured it over the chips added extra chips and cheese on top. I put it in the oven until the cheese was melted. This way the chips stay crispy.

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lsego

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Reviewed: Jul. 19, 2009

I've heard it is good if you make it with doritos. I think I would rather just have tacos. I don't really like the mushy chips.

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Michele

Cooking Level: Beginning

Home Town: Fort Lauderdale, Florida, USA

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Reviewed: Jul. 18, 2009

Very good, lots of flavor. Kids and husband all loved it also. Love it!

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mattscraftywife

Cooking Level: Expert

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Reviewed: Jul. 16, 2009

enjoyed it

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ostapack

Home Town: Massillon, Ohio, USA

Living In: Horse Cave, Kentucky, USA

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Reviewed: Jul. 13, 2009

My family absolutely loved this and I have some picky eaters. I cooked the chips, beans & cheese only. The other items were in bowls (I did black olives too) and the kids liked putting their own items on it. It was easy and quick to make.I will be making it again.

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emmerald

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Reviewed: Jul. 13, 2009

Super easy, last minute dinner option. Taste is good. Can easily expand on this recipe. Would be great as an appetizer at a party as well!

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Vicky

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Reviewed: Jul. 1, 2009

So easssy! Tasty and quick. I made it along with tacos and it was great.

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Amanda

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Reviewed: Jun. 4, 2009

Fast, Easy, and delicous. A great quick recipe

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SF_Posse

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Reviewed: May 26, 2009

Found this recipe very quick and easy to make. Excellent for a busy, rushed day. My picky husband even thought it was very good and wants me to make it again.

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R. Joyce Genung

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Reviewed: May 26, 2009

Yum. I've made this twice in the past 2 weeks. Leftovers are iffy since the chips are already a little soft at that point, but all in all, a good way to use spare ingredients :) Thanks!

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<3Loves2Bake<3

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Reviewed: May 18, 2009

This is quite similar to my hot taco salad recipe, but even better! We piled the lettuce, tomatoes, sour cream and salsa on top after serving to plates. It was awesome!

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Sandy Godin

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Reviewed: May 15, 2009

It was tastey, but tasted nothing like tacos. More like chili cheese chips.

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roberta

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

Living In: Powder Springs, Georgia, USA

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Reviewed: May 15, 2009

This was a tasty and easy casserole! Followed the directions except using 2 cans of veggie chili. I will definitely make this again. It would also be great use for leftover veggie chili.

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: May 8, 2009

This recipe was an absolute hit with our tennis team. I used a meat based chili and everyone loved it.

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Sandy

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Reviewed: May 7, 2009

This recipe couldn't be any easier. I had all the ingredients on hand so I decided to make it for Cinco de Mayo. Not bad actually. I used corn chips instead of tortilla chips and canned chili with no beans (with 3 men in the house I try and steer clear of beans). I topped the casserole with sliced olives and served with fresh quac, salsa, sourcream, lettuce and tomato on the side. Husband ate almost the entire thing by himself. I think I'll try the spicy chili no-beans next time to give this a little more zip. Great for a busy weeknight. Will make this one again.

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