For those who aren't familiar with Ranch- Style Beans, they are difficult to find in certain parts of the country, which is probably why so many of the reviewers tried different types of beans. I ALSO could not find a can of Ranch-Style Beans at a local supermarket, so I decided to use pinto beans instead (as hubby is not fond of black beans). Instead of using taco seasoning as some others suggested, I chopped up a couple Tbsp. of onion (for half a recipe), minced a large clove of garlic and put in some fresh ground black pepper, cumin, cilantro, oregano, and a dash of ground red pepper. I also added a can of rotel tomatoes (with lime juice and cilantro) and increased the chili powder by half. Since I was out of tortillas, I used tortilla chips, which I think gives the casserole a more interesting texture; be sure to have enough on hand to crush some over the servings after it comes out of the oven to give it a nice crunch, if you like that sort of thing. Overall, the taste is very good, not really all that bland if you tweak it a little. Because a little tweaking is required, I'm giving this one 4 stars.
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