The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 22, 2009
Delicious! I used Azteca taco salad shells and just cut them in half, laid them flat, and baked as directed for my top and bottom. A lot less work and DELICIOUS! Will definitely make again.
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Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA
Living In: Columbia, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 4, 2009
Really, really good. My husband doesn't like Mexican food, but he liked this!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 30, 2009
Quite good! It took much longer than stated to fry the tortillas, though, and they still were quite floppy, so we had to eat them with a fork and knife vs. eating it like pizza.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 18, 2009
My only change was to use flour tortillas (our preference.) Otherwise I made exactly as stated and my family gave very high reviews. Great recipe!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: May 16, 2009
Ok, but nothing too exciting. Very starchy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 19, 2009
This was really good!! I used tostada shells because I didn't have tortillas but the effect was the same and I didn't have to fry them. I put beef, beans, taco sauce and cheese on the shell, topped with a second shell, more taco sauce and cheese, then broiled them until the cheese was melted. I sprinkled with diced tomatos and sour cream. Next time I'm gonna put on chilis and green onions (I didn't have them this time). All in all, a great change from nachos or tacos and it didn't take any more time. Definitely a keeper!!
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Cooking Level: Beginning

Living In: Toledo, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 13, 2009
Baked the tortillas instead of frying. Pretty good, may try again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 12, 2009
This by all means is a great recipe. nothin special compared to what I've allready made but a good classic mexican dish!
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Cooking Level: Intermediate

Home Town: Montpelier, Idaho, USA
Living In: Pocatello, Idaho, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 10, 2009
byron liked the top best.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 26, 2009
Make sure you really cook the tortillas or it will not work. I tried doubling the layors like at T-Bell and they were really good.
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Cooking Level: Intermediate

Home Town: Holladay, Utah, USA
Living In: North Salt Lake, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 22, 2009
This is pretty good. It dirties a lot of pans, but it tasted pretty good. I will make this again. Thanks
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Cooking Level: Intermediate

Home Town: White Lake, Michigan, USA
Living In: Waterford, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 17, 2009
I really, really enjoyed this recipe! I used flour tortillas instead of corn (had 'em in the pantry) and I baked them in the oven at 350. Half of them I baked plain, and the other half I used a bit of olive oil on them. I honestly couldn't really tell a difference in the two. I baked them for around 12 - 14 minutes and they got pretty crispy without the fat of skillet-frying them. I love this dish because I can put all the stuff you can't get at the restaurant on mine AND make it as big as I want it! Now if I can only get my fiance to make them for me at 1am, we'll be set :) Thanks for a great recipe!
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Cooking Level: Intermediate

Home Town: Springfield, Tennessee, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 15, 2009
Pretty much like a quesadilla without the top tortilla. I guess it gets points for appreance as the 'pizza' slices looked cool with the toppings dolloped on them. We decided we prefer this kind of thing with a second tortilla over top to make them easier to dip in salsa, guacamole and sour cream.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 10, 2009
Yummy, I made mine by layering the tortillas so instead of 4 single ones I had two think ones!
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Cooking Level: Intermediate

Home Town: Clifford, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
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Reviewed: Feb. 9, 2009
This recipe deserves a 5 for being so quick and versatile. Plus it's tasty. My variation used some leftover ingredients that I had in the refrigerator plus some fresh ones. I didn't do the extra step of baking this in the oven - just fried the flour tortilla until crisp and topped with refried beans, lettuce, cheese, black olives and picante cream (sour cream mixed with medium picante sauce.)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 5, 2009
We loved it. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 4, 2009
I changed the recipe a little bit, but overall it was the close to the same thing. I fried flour tortillas instead of corn with olive oil. I put a tortilla down on a baking pan and added meat then beans and then another tortilla shell and then meat then beans and then another tortilla shell. It was a triple decker! Then I added cheese on top with olives and we ate it with sour cream. It was so delcious! Every last bite was gone!
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Cooking Level: Expert

Home Town: Laie, Hawaii, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 4, 2009
This was pretty good. We couldn't get the tortillas to get as crispy and Mexican pizzas you get from a restaurant, though. It still tasted good, and everybody could put on their own exactly what they wanted.
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Cooking Level: Beginning

Home Town: Windsor, Ontario, Canada
Living In: Livonia, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 1, 2009
Tasty and very easy! I made a meatless version. I just stirred a little of the taco seasoning into the refried beans. It was delicious, but a little messy to eat. I might try to make some sort of cornmeal/polenta type crust next time. Otherwise it was great!
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KP

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 1, 2009
EASY & FUN TO MAKE Always a great answer to "what do I do with the leftover tortillas?". You can make this even easier and faster by using canned black or pinto beans...ground up if you wish. Just BE SURE to drain out the juice that comes in the can. I sometimes use salsa & cheese sauce instead of tomatoes & grated cheese. It depends on what I have on hand and want to use up!
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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