Reviewed: May 19, 2012

this was a great recipe to customize based on what you have! I did a 2 layer version with beans, meat and cheese inside, and a top layer with enchilada sauce and more cheese (I added the sauce and cheese on top for the last 5min of cook time). Big hit with my picky eaters!

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Reviewer:

taylorcr

Reviewed: Apr. 30, 2012

Very good recipe. I used flour tortillas because we don't like corn tortillas. Prepared just as the recipe reads. Turned out very well.

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Reviewer:

jennymason107

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Living In: Shawnee, Kansas, USA

Reviewed: Mar. 7, 2012

Like a lot of others, I baked the tortillas rather than frying them. My hubby and mother in law both loved them. Next time Ill use flour tortillas. I don't really like the corn ones. We will be making this again for sure.

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Reviewer:

drc

Cooking Level: Beginning

Home Town: Baltimore, Maryland, USA

Living In: Essex, Maryland, USA

Reviewed: Mar. 6, 2012

Made this tonight exactly as written and the comments at the table were: Husband: "This one's a keeper!" Son #1: "I'd give this 6 stars!" Son #2: "I'd give this 100 stars!" Easy to make and a great alternative to tacos/burritos for a family who eats Mexican regularly. Thanks for the recipe!

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Reviewer:

GMJOHNSEN

Reviewed: Mar. 1, 2012

Just what I was looking for in a recipe. Only problem was I was in a hurry and didn't want to fry the tortillas. So, I followed the advice on the bag to warm them in the microwave. Made them nice and soft, but my boys didn't appreciate that. Crispy would have been better. Will fry next time.

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Reviewer:

NOTRUB4

Reviewed: Feb. 2, 2012

This recipe is delicious, but I changed it to make it healthier (but still tasty). (1) Used “Taco Seasoning I” recipe from this website. It’s 10X better than packet seasoning and you can control the salt. (2) Used extra lean ground beef and drain the fat. (3) Used vegan/low fat refried beans. I used PC Blue Menu Refried beans that have a fraction of the fat and calories. (4) I skipped the frying of the tortillas before hand. I baked them for the 30 minutes at 375, flipping them once after 15 minutes. I lightly sprayed each side with Pam to make them crispy. (5) I added low fat old cheddar on the tops of them for the last ten minutes. (6) I used the same toppings except for the sour cream. These were awesome!!!

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Reviewer:

pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Jan. 5, 2012

Very nice for a 'quick' meal! I also oven 'fried' my tortillas at 375 for 15 minutes. I made a 'double stack' by spreading the beans on one tortilla then putting meat and cheese on it. I put a second tortilla on top, then covered it with more cheese and green onion. They went back in the oven until the cheese was melted. The kids gobbled them up! I omitted the green chiles, avocado, and olives as I didn't have them on hand. Kids loved dunking the wedges in a mixture of sour cream and salsa. Thanks!!!

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Reviewer:

working azmom of 2

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Cooking Level: Expert

Living In: Tempe, Arizona, USA

Reviewed: Jan. 2, 2012

Very yummy, but kind of a lot of work.

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Reviewer:

JennyMK

Cooking Level: Intermediate

Home Town: Rosemount, Minnesota, USA

Living In: Leona Valley, California, USA

Reviewed: Dec. 5, 2011

Mexican. Pizza. Does anything else need to be said? I've been making these for years, sometimes frying, sometimes baking the tortillas before assembling. It's all good! Just please, respect the dish. No store-bought tostada shells, unless they're the real deal.

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