Reviewed: May 9, 2013

This was pretty good because it was easy but I don't think it needed the salsa.

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ATMATM

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: New Lenox, Illinois, USA

Reviewed: May 3, 2013

made this for dinner last night and it was soooo good! tasted just like taco bell, but better because i knew what went into it. i just baked them on a cookie sheet (with foil) instead of a pie pan and it turned out fine. will make this again and again!

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Kristin

Reviewed: Apr. 24, 2013

My boyfriend liked this so much he took the 2nd one with him to work when I wasn't paying attention. Will definitely make again--love the idea of making them in pie pans and its easy to substitute your favorite ingredients, or what you have handy!

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misharens

Reviewed: Apr. 24, 2013

The beauty of this recipe is in the simplicity. It is a tasty treat in a short amount of time. I really enjoyed this and it took me back to my Taco Bell eating days. And it was as simple as swapping out different salsas to cater to the younger, less spicy crowd.

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RedBearX

Cooking Level: Intermediate

Living In: Stockton, California, USA

Reviewed: Apr. 22, 2013

Delish! Tasted awesome with the fresh ingredients!!

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April

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Dickinson, Texas, USA

Reviewed: Mar. 25, 2013

This is very good, very quick and easy. My kitchen challenged husband made it when I was out with back pain. It turned out great. We didn't have green onions or tomatoes, so we skipped those. We also only had mozzarella cheese so we used that. I definitely recommend using sour cream as topping, if you like sour cream. Also, I think next time I'll put some corn in with the meat mixture. We will make this again, it's a great last minute dinner.

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Moppel

Cooking Level: Intermediate

Reviewed: Mar. 25, 2013

Wonderful!!!

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sweetgrany

Reviewed: Mar. 12, 2013

My mom used to make something like this when I was a kid, from a recipe she got at work from a friend. I decided to try it myself. It's rather easy to make, just a little messy with all of the components. I can think of ways to sub ingredients to ones taste or what's in the fridge and still keep with the Mexican flavors. One change I made was subbing about 1/2 package of ground Johnsonville sausage for the ground hamburger. I decided to save some time and baked them in my NuWave oven. I would have liked them a little more crisp, but the texture is similar to what I remember as a kid.

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Blender Woman

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Mar. 11, 2013

Love this recipe. Did the same as David and at the end I crumbled tortilla chips all over it then piled on the pico and sour cream.

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Chenoa01

Reviewed: Mar. 8, 2013

Excellent Mexican Pizza recipe! The layers held together perfectly; it sliced like a dream after sitting only 5 minutes, and the flavor was awesome. As my other half said - it's definitely a keeper! We made ours with quinoa instead of meat - just cook 1 cup water with the spices and 1/2 cup quinoa like rice, then let sit 5 minutes and fluff like couscous - then use as a direct substitute for the meat. Texture is near perfect for ground meat, and lots of protein, too! There were no leftovers.

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