Reviewed: Apr. 22, 2008

My husband and kids really liked it. I made some minor changes. I baked it in a square baking pan, used whole wheat tortillas and added some left-over tortilla soup in the layers. It is very easy and the left-overs store well.

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cbranch16

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Reviewed: Mar. 9, 2008

Easy to make on a weeknight when you don't have much time. Also great if you love refried beans - like I do!

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Lori

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Feb. 26, 2008

very easy and quick. I used a combo of green and yellow onions - sautéed them, then added the refried beans. I used about 1/4-1/2 cup of cheese. Instead of tortillas I de-thawed some frozen pita bread I had - it all turned out great!

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LCANN

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Reviewed: Jan. 15, 2008

awesome recipe. I sauted a lot of peppers and onions in fajita seasoning, and sauted chicken to make it a hearty meal! (and if we have avocados, I make some guacamole to go with it)

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mrsmaryj

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Reviewed: Jan. 3, 2008

This is my first review, and I'm only writing because I think I made some decent modifications to share with others. If you like crunchy onions in a quick hors d'oeuvre, this is okay. But as a meal, I made some changes: saute'ed onions and a touch of minced garlic in olive oil till transparent. Added the beans, a 1/2 c or so of salsa, and a can of diced chilies. Seasoned with cilantro, cumin, and chili powder, before cooking for a few more on medium-low heat (it sticks!!!) Used this mixture as a base, layered fresh spinach leaves, home made salsa, and cheese before adding the next layer. So far so good. It could have used some crunch, as other readers suggested. Corn, perhaps, or maybe a well-seasoned cast iron pan for cooking. A person could probably even break up some tortilla chips lightly and throw them in a layer for crunch. Guacamole and salsa are great accompaniments. Thanks for a good idea!

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JEN351

Cooking Level: Expert

Living In: Algonac, Michigan, USA

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Reviewed: Nov. 26, 2007

The whole family loved this! It's great just the way it is, or as a starter recipe. One time my husband made some chicken with taco seasoning and added it to a layer...very good. He also added spanish rice once and it was very good as well.

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CKSWIRL

Cooking Level: Intermediate

Home Town: Summerville, South Carolina, USA

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Reviewed: Oct. 18, 2007

I really liked this...I dunked each tortilla in enchilada sauce for a little more flavor and added a corn layer. It was very mushy almost soupy but I think it's good that way. It would be great to serve topped with shredded lettuce, diced tomatoes and sour cream. Next time I'll add a can of green chilis in with the beans.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 8, 2007

the only thing i would recommend is serving this with a side of sour cream!

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Kimberlee

Cooking Level: Beginning

Home Town: Salem, New Hampshire, USA

Living In: Plaistow, New Hampshire, USA

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Reviewed: Sep. 26, 2007

I made this recipe using black beans mixed with mild diced green chiles. I put shredded cheddar in each layer and topped the whole thing with enchilada sauce (make sure the pan doesn't overflow!) and a little more cheese. Yum! The sliced layers looked like lasagna.

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JAMISON G.

Cooking Level: Expert

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Reviewed: Jul. 17, 2007

Very good and easy to assemble- I added black beans and corn and only used four torillas. In a previous review it said to saute onions first then add the refried beans- this worked well. I will definitley make this again- maybe with chicken or beef and some fresher veggies like green peppers. I assembled this early in the day and then just popped it in the oven at dinner time -which is great during that evening rush.

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Amy

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Reviewed: Jun. 25, 2007

I really enjoyed this recipe. It was fast, it was easy, and very enjoyable. I did not have a pie pan so I used a square baking dish and just used two tortillas to make a layer. I ended up having to use two cans of refried beans since it was a bigger dish. I added a thin layer of beans on the top layer of tortillas with salsa and EXTRA cheese. It was great! Thanks for the recipe!

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Bri O'Leary

Cooking Level: Expert

Home Town: Edinburgh, Indiana, USA

Living In: Columbus, Indiana, USA

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Reviewed: May 18, 2007

We LOVE this recipe. Some of us are vegetarians so, we used Mexican seasoned TVP and just added it in as a layer. I can not remember the last time all 7 if us just loved a recipe. All the kids say this one is a "super keeper!" Thank you for sharing it.

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Lakeview

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Reviewed: Apr. 25, 2007

The basic idea of this recipe is great, but I modified it to take advantage of what I had in my 'fridge, and to reduce the quantity to serve just two. I sauteed a small chopped onion in olive oil and added ground cumin, ground coriander, and chili powder. I let it simmer until the onions turned translucent. Next I added a can of drained black beans and half a can of drained corn. Then a large chopped tomato and about two tablespoons of freshly cut cilantro. After tasting it, I added some tobasco to give it more "zing". I let the mixture simmer on low for about 25 minutes, to give a "refried" texture. Then I compiled the casserole in a meatloaf pan -- using two 6" corn tortillas on the bottom of the pan, topped with half the bean recipe, then about half a cup of low fat "4 Cheese Mexican Mix", and I repeated it with another two 6" corn tortillas, the bean mixture, and about a cup of the cheese. I covered the pan with tin foil and backed for 30 minutes. If I were to do this again, I'd add a little tequila to the bean mix and a little bittersweet chocolate.

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ellenmoriah

Cooking Level: Expert

Living In: Concord, New Hampshire, USA

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Reviewed: Apr. 10, 2007

This was good, it's an open bean burrito more or less. I used the whole onion and cooked it in a little butter, then added the beans and salsa. Then made layers of tortilla, bean mixture and cheese. Also threw in some jalapenos. This could be added to with ground beef, corn, black beans etc. But with just this basic recipe it was good, and each bite was better and better.

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kehn

Cooking Level: Expert

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Reviewed: Mar. 17, 2007

This was pretty good. I added less chicken and replaced chile beans for refried beans. Next time I'll add less sour cream and less salsa. It was kind of runny, but still tasty.

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2007

This was just ok for me. I made a lot of changes, which gave it a lot of flavor, but I still just was not impressed. I definitely prefer traditional Mexican food, and this recipe just does not fit the bill. On the plus side, it was easy and fast to make, and my husband really liked it. But I don't think I will make it again.

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ANDYNBRON

Cooking Level: Expert

Living In: Williamsburg, Virginia, USA

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Reviewed: Dec. 22, 2006

This was good, although I thought it needed a little more zing. I used really good salsa from our favorite Mexican restaurant and I think next time I'll add some seasoned beef. I will make it again.

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