Reviewed: Sep. 30, 2004

You could probably assemble this dish in your sleep, which is a big plus. The flavors were alright and it was filling and inexpensive...but I thought the spices could use some doctoring-up (pretty cumin-heavy and just not as complex as I would have liked). It would probably work well to go with the earlier reviewer's suggestion for using taco seasoning. I'd also bake it for less than 20 minutes next time so that the top tortilla & cheese doesn't get crusty, but stays soft & gooey. The addition of salsa in the filling mix would also give it the moistness that it lacks.

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Amanda Fetters

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Reviewed: Sep. 13, 2004

Great recipe! I replaced the green pepper with onion (just because we don't like bell peppers)and used corn tortillas. The spices are great!

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katatonicstate

Cooking Level: Intermediate

Home Town: Sanger, California, USA

Living In: Rancho Palos Verdes, California, USA

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Reviewed: Jul. 15, 2004

This was great! Easy, fast and healthy too. I didn't have green or jalepeno pepper so I added about 1/4 tsp cayenne pepper for some heat. It was super yummy and even my 18 month old ate it up.

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ABELAIRE

Cooking Level: Expert

Living In: New Hudson, Michigan, USA

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Reviewed: Jul. 13, 2004

Both my husband and I LOVED this recipe. I tried others that were similiar, but they did not hold a candle to this one. Try it!!

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ROCKMAN7221

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Reviewed: Jul. 13, 2004

Delicious and very filling! I wouldn't change anything

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NINA_BINA

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Reviewed: Jul. 7, 2004

Yummy!

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VEGGYLIZZY

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Reviewed: Jun. 7, 2004

I threw this together in about 10 minutes and it was great! I only used one kind of beans becasue that's all I had, and I put the salsa in with the beans and corn like someone else had suggested. Very tasty and reheats well. Thanks for the recipe!!

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LYNNE119

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Reviewed: May 18, 2004

Fabulous! Gooey & sinful...I think my boyfriend died & went to heaven. I did ommit the olives and used half cheddar and half pepper jack.

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KEVLARTURTLE

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Reviewed: May 13, 2004

Ok recipe, the taste was bland. It needed the sour cream and salsa to give it some taste. It reheated well.

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Nick

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Reviewed: May 2, 2004

Very good and easy to throw together. I did add about a half cup of salsa, and glad I did, or I think it may of been too dry. Was also very good the next day as leftover.

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box7cubs

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Reviewed: Apr. 21, 2004

This was really delicious and quick to make. Only problem was it made two pan-fulls and we are horrible when it comes to remembering to eat leftovers. It was very sad when I had to throw out the old leftovers.

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dca

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Reviewed: Apr. 4, 2004

I made this without the refried beans (didn't have any) and it turned out tasty, but a little dry. Also, I had to add another 15-20 minutes on the cooking time, and even then it was just warmed in the middle. I will probably look to adjust this recipe next time I make it so it will be a little moister and spicier.

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RACHELWEEDEN

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Mar. 31, 2004

What a great "clean out the pantry" dinner! Skipped the olives and peppers, added an onion and two cloves of garlic and used a 2 qrt casserole dish. Simplfied the seasoning and just added a packet of taco seasoning. It was so good we forgot to add the sour cream =) Great meatless fast weekday option; it's now on rotation!

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LEIGHANDTONY

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Reviewed: Mar. 3, 2004

Very easy, good and filling. Slightly bland maybe, but I will definitely make it again.

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SOLILOQUY45

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Reviewed: Feb. 5, 2004

So easy and tasted great. My daughter wanted the leftovers for breakfast, lunch and dinner. I did substitute 1 cup of frozen corn for the canned and added a cup of medium salsa to the bean mixture. Omitted the sour cream. We'll be having this again!

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JMLANGE

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Reviewed: Feb. 4, 2004

Excellent!

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Kellie

Living In: Thornton, Colorado, USA

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Reviewed: Jan. 16, 2004

Great recipe! I added green onions and cilantro to the mix. I also topped it with fresh cilantro. Still great days later.

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HUDSON114

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Reviewed: Jan. 13, 2004

Great recipe. I did add diced onion and crushed garlic to the bean mixture. I decreased the chili powder to one teaspoon. I am never fond of a lot of chili powder, so adjust to your own tastes. Next time I would add some salsa to the bean mixture. We did use the salsa on top as suggested, but next time we will also mix some in with the beans. Maybe about a cup or so. Even my meat loving husband ate some and enjoyed it. I had made him his own dinner, but he tried and liked this dish.

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MARY DOMAZ

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Reviewed: Nov. 29, 2003

This was so good. I love the idea.

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DEXTERSMAMA

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Reviewed: Nov. 17, 2003

For me, this recipe makes two "pies." I use only three tortillas per pie. I add green olives, jalapenos, sour cream -- whatever I'm in the mood for. It's delicious, different, and makes an extra one to freeze. One of my all-time favorites!

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7Amy7

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Mexican Bean Pie

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