Reviewed: May 23, 2008

I just made this and tried it. Its qucik to make, taste great but it is a little dry.

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Christina

Cooking Level: Intermediate

Living In: Tyler, Texas, USA

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Reviewed: May 13, 2008

We didn't think it was fabulous. The crescent roll taste added a different sweet flavor to the Mexican flavor, so that was nice. Good because it was very easy. The tortilla chips got kind of rubbery after baking and I had a problem with the crust getting brown on top, but was really raw on the bottom. Also, it didn't stay together AT ALL when we cut into it. Very messy because it fell apart all over the place. It was just so-so in my opinion.

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APRILFRAZIER

Cooking Level: Expert

Home Town: Madison, Ohio, USA

Living In: Willowick, Ohio, USA

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Reviewed: May 2, 2008

This was really good and easy!! The only thing I did differently was wait until after it baked to add the sour cream.

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aly

Cooking Level: Expert

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Reviewed: Apr. 29, 2008

I followed what some other reviewers did by adding diced tomatoes to the meat mixture. It turned our okay. However, next time I might need to add a little more seasoning to the meat and try it with some re-fried beans for the full effect. Overall my husband liked it so I will make it again.

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Sunnie2700

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Stafford, Virginia, USA

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Reviewed: Apr. 28, 2008

Sure enjoyed this dish! I did add about twice as much olives beings we like them so much. This will be added to my busy night meals. Thanks!

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wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

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Reviewed: Mar. 2, 2008

This is a regular request in our home. It's quick, easy, and kid friendly! We make it with ground turkey. Often, I will prep this a day before and then I just have to bake it the next day.

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Mandy W.

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Reviewed: Mar. 2, 2008

this is just like the one I make. I love it!

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Lisa Yeagle

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: Dec. 29, 2007

I make this healthier with ground turkey, 2% sharp Cheddar, light sour cream and reduced-fat crescent rolls. Can't tell the difference, it's delicious and hearty both ways!

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MrsLaPerre

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: Nov. 6, 2007

This was absolutely delicious. I used fritos instead of regular tortilla chips. Wonderful! WIll be a staple at my house!

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STARBURNS00

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Reviewed: Nov. 4, 2007

Very good recipie. Made it a bit lower fat buy using "exta lean" ground beef, fat-free sour cream, red-fat cheddar cheese and baked tostido's. We could not tell the difference. Will be making it again.

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CanadaLadyBug

Cooking Level: Beginning

Home Town: Northampton, Pennsylvania, USA

Living In: Burlington, Ontario, Canada

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Reviewed: Oct. 29, 2007

I really enjoyed this recipe - although probably not the best taco pie recipe I've ever had. Very quick and easy though - so that is certainly to be appreciated. Thanks for a great recipe!

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April

Cooking Level: Intermediate

Living In: Denton, Texas, USA

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Reviewed: Sep. 9, 2007

Good the first time around but the tortillas absorb a lot of moisture so left overs are just so so.

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HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 6, 2007

This was pretty good! I did omit the olives because I am not a fan of them and I only put the chips on top instead of in the middle as well. Both my husband and 2 year old liked it as well so I will be making it again.

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Kerri

Cooking Level: Intermediate

Home Town: Agency, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Aug. 28, 2007

This was SO good! I forgot to add the black olives on "accident". :) I served them on the side, along with some tomatoes and lettuce. It was the perfect complement! I would definitely do this again! It's so easy!

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MrsFrost041208

Cooking Level: Intermediate

Home Town: House Springs, Missouri, USA

Living In: Lynnwood, Washington, USA

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Reviewed: Apr. 9, 2007

Very good for a middle of the week meal.

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Chef Boyar Ha Ha

Cooking Level: Intermediate

Home Town: Gainesville, Georgia, USA

Living In: Bedford, Texas, USA

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Reviewed: Mar. 4, 2007

This recipe was veery good! I give it four stars because I did some important changes! I ommitted the water and added one regular sized can (undrained) of pinto beans. I only used half the amount of chips: I used frittos, which I think work best! I served it topped with lettuce. This is now one of my favorite recipes, but I really recommend adding pinto beans to the beef mixture, it makes it so much healthier!

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Caitlin

Cooking Level: Intermediate

Home Town: Hubbardston, Massachusetts, USA

Living In: Riverton, Utah, USA

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Reviewed: Feb. 13, 2007

this was quick and easy and a nice way to serve taco's without serving taco's again! thanks so much

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busy mammo mama

Cooking Level: Intermediate

Home Town: Sanford, Florida, USA

Living In: West Haven, Utah, USA

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Reviewed: Sep. 26, 2006

Oh my goodness! This was quick and delicious! My kids (9 & 12) couldn't get enough! I think next time I will add just a little bit of a jarred green salsa on top of the crust just before I add the first layer of corn chips. This was YUM-O!

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Lori L.

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Reviewed: Sep. 20, 2006

This was good....but it needs a little more flavor to it. Thanks for the recipe, I will make again with other things added to it. God bless you....

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MMJNANA

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

Living In: Pell City, Alabama, USA

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Reviewed: Aug. 30, 2006

My mom made a recipe like this when I was a kid and it was definitely a favorite, so now I'm serving it to my family! It's super easy and you can't go wrong!

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