Reviewed: Feb. 28, 2008

I made a few changes as well, added onions with the ground beef, used sour cream instead of the soup, used flour tortillas and less cheese. Great base recipe. I was kind of leary but it had such great reviews. I still thought it was kind of missing something, maybe a bit more spice? I'll definitely keep making until I hit it!! Thanks for the recipe.

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LUCKYCHANCE

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Reviewed: Jan. 28, 2008

Nice & easy weeknight meal. Nothing special.

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Lanell

Cooking Level: Intermediate

Home Town: Channelview, Texas, USA

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Reviewed: Jan. 5, 2008

Easy and so good!! I used flour tortillas and chili beans because I couldn't find ranch. I used less cheese than called for just to lower the calories. I'll definitely be making this again!

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jnicole527

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Reviewed: Jan. 2, 2008

I have made this recipe for about 2 years now and my husband loves it! I add a can of corn to mine.

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BGoolsby

Cooking Level: Intermediate

Living In: Rockwall, Texas, USA

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Reviewed: Nov. 27, 2007

I love this recipe. It is so easy and delicious. I never get tired of eating it. And usually I have all the ingredients on hand. Although my husband is kind of wimpy when it comes to spicy stuff so I add just a little less chili powder. LOVE IT

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morris06

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Reviewed: Nov. 22, 2007

This was pretty darn good, I made a few changes because of what I had on hand. Used pinto beans and added sliced peppers and black olives to the top before baking. I also added taco seasoning to the meat as others suggested for more flavors. This is a handy recipe because it is easy and quick.

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Brandy

Cooking Level: Intermediate

Home Town: Lewisville, Texas, USA

Living In: Argyle, Texas, USA

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Reviewed: Nov. 14, 2007

This was quick and tasty. I made sure to brown the meat with garlic salt and cumin and I also added about a cup of frozen corn to the mixture. I made this in a round baking dish because it fits the flour tortillas I use perfectly. So good topped with a dollop of sour cream. Thanks for the recipe!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Nov. 7, 2007

This was an quick & easy recipe. Some ppl used "Ranch Style" beans but I used the "Ranch Style Pinto Beans" & I added a little bit more chilli powder but I added it to the meat before adding the rest of the ingredients. It was a BIG hit with my 3 sons & my husband! OH! the first time I made it I put a bottom layer of corn tortillas but they stuck to the pan. So this time I started the first layer of the meat mixture than the tortillas.

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Reina

Cooking Level: Beginning

Home Town: Lawton, Oklahoma, USA

Living In: Wahiawa, Hawaii, USA

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Reviewed: Nov. 2, 2007

If you are looking for an EASY, comfort food type mexican casserole, this is terrific. It is tasty, effectively increased and a crowd pleaser. I have only used ground turkey which seems to work out great. Also, I use taco seasoning (Taco Seasoning I- allrecipes) made from homemade chili powder instead of just straight chili powder. The better quality chili powder, the better casserole. I also use 98% fat free cream of mushroom which works great. This is the only recipe I use cream of mushroom soup in. I also use canned black beans (rinsed and drained) instead of ranch style.

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naomihi

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Reviewed: Oct. 22, 2007

Everyone loved it. I did everything in the recipe except added sourcream instead of cream of mushroom. I used fresh green peppers, red peppers, tomatoes,and onions. Added jalepenos between the layers and a little bit of salso in the mix. I also softened my corn tortillas in oil before layering. Doesn't make them soggy, made it just right! Thanks

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jen

Cooking Level: Intermediate

Home Town: Duncanville, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Sep. 22, 2007

Kids loved it!

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Mel in Miami

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Miami, Florida, USA

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Reviewed: Sep. 22, 2007

It's a good recipe. I follow some of the other people suggestion and add some taco seasoning and sour cream.

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iamacat7

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 15, 2007

This was pretty good, but not great. I think the Ranch style beans and the chili powder had similar flavors, so next time I think I will try cumin instead of chili powder. But the addition of beans are a nice change from some of the other mexican casseroles.

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JCANTER

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Pflugerville, Texas, USA

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Reviewed: Jul. 25, 2007

I used one package of dry taco seasoning mix in place of the chilli powder - very good recipe, even my daughter, who is extremely picky liked it.

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Linda

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Reviewed: Jul. 23, 2007

I used flour tortillas and took previous reviewers suggestions and spread a little mixture on the bottom of the pan. I made two smaller pans instead of one big one and froze pan 2. Haven't cooked it yet to see if it freezes well but figured it was worth a shot. The fresh one was absolutely fabulous, and actually very healthy. Used 98% fat free cream of chicken soup, it was all I had, some 2% shredded mexican blend cheese (didn't use nearly as much as called for, just a personal preference), and 1/2 ex lean ground turkey and 1/2 ex lean ground beef. I also added taco seasoning to the meat when browning. Never would have thought of using soup in a mexican casserole, but this is outstanding and totally easy to whip up. Great recipe!

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charlie54933

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2007

My entire family loved this. I accidently bought the "Hot" Rotel and it still turned out great!

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Patty

Cooking Level: Expert

Home Town: Amarillo, Texas, USA

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Reviewed: Jul. 7, 2007

This was absolutely the fastest and best casserole-everyone loved it. I did tweak it though and used flour tortillas instead of corn, omitted the chili powder, cooked the beef with diced onion and diced green pepper and used 1 can diced tomatoes with green pepper,celery & onion and used 1/2 packet of HOT taco seasoning. Otherwise did everything else according to recipe. Definately a keeper at my house and so easy to make. Thanks Beverly for this great recipe!

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Linda-at-Keswick

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Reviewed: Jul. 3, 2007

So very easy and quick to do this one and only a handful of ingredients. DH enjoyed this one. He even had seconds. I used a can of rotel tomatoes/chiles instead of the other tomatoes. My can of mushroom soup had roasted garlic in it, but it didn't affect the flavor once it was finished, I couldn't even tell. I did season the meat as it cooked with onion powder, comino, and salt. I used flour tortillas, cut them to fit. I used American cheese slices for the top b/c I had them on hand and didn't have Cheddar. Nothing fancy, but filling for sure and the family likes it.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jul. 3, 2007

I only gave this 4 stars because as a casserole it was decent. The thing I did not like about it was that the corn tortillas just turned into one big mush. I could not find the right kind of beans so I used refried beans which work really well in this. The chili powder really didn't season it strongly enough with all those ingredients so next time I will season with a taco mix envelope instead. I served leftovers (after removing all the gloppy tortillas on the bottom) as a dip and served tortilla chips on the side and it got 5 stars all around.

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Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Jun. 24, 2007

This was a hit with my family but I didn't like the thought of cream of mushroom soup so I mixed in some leftover homemade refried beans, salsa and sour cream to make the filling. In my opinion, the corn tortillas are a MUST but I will have to modify it next time because the tortillas turned to mush during baking. Maybe next time I will put down two layers of tortillas to keep the integrity of the tortilla. I loved the flavor...just needed some more texture. Definitely worth making again.

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