Reviewed: Jan. 10, 2008

Mmmmmmmmm....I love this recipe! I've made it a couple times, and the first time I put each of the ingredients on a different layer...it was still delicious! I use refried beans to make it easier (less mashing) & I also add green peppers to the black bean mixture. Great recipe!

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LEUCANTHEMUM17

Living In: West Lafayette, Indiana, USA

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Reviewed: Jan. 2, 2008

This is the best recipe ever.My entire family loves it,even my really picky 7 year old.

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autumn c.

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Reviewed: Jan. 1, 2008

I don't like rating a recipe below a 4, but I think this needs alot of work to be good. We just didn't care for it, but the concept is good. I think this had too many layers but that's an easy fix. I was dissappointed because the ratings are usually on target, but this just didn't live up to them, IMHO.

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BUTTERCUP928

Cooking Level: Intermediate

Home Town: Lakewood, California, USA

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Reviewed: Dec. 31, 2007

It is probably unfair for me to be rating this dish now, as I made it almost 6 months ago.... it was quite good, and I didn't have a problem getting my partner to eat the entire dish in a couple of sittings. But it was quite messy, was a bit of a hassle to make and didn't really live up to my expectations (or the rave reviews it was getting here). I will keep it in my recipe box, and try again one day, because it was good- just not terrific. I also tend to like dishes that are as visually appealing as they are delicious, and this one certainly wasn't very pretty. Still, the flavor was good. Not bad.

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ali p

Cooking Level: Expert

Home Town: San Francisco, California, USA

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Reviewed: Dec. 6, 2007

I made this last night, it was good but I felt like it needed something. I will make it again and experiment with maybe adding shredded chicken, sliced olives and avocado. On the upside, it was easy and very inexpensive.

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asmith212

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Reviewed: Dec. 5, 2007

Great recipe! It's very forgiving with adding and changing ingredients-- like adding different types of beans, omitting tomatoes, etc. We will definitely make this again.

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rudefam

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Reviewed: Nov. 28, 2007

Really great recipe that my husband and I enjoyed very much. I didn't have the tomatoes so I replaced with a tad extra salsa and it worked out just fine. I will make only two changes next time: add corn and cut out the chopped cilantro.

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jgregory

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Reviewed: Nov. 24, 2007

Mucho Bueno! I added sliced fresh mushrooms, green onions and black olives and used whole wheat tortillas and it turned out FANTSTICO!! So quick and easy to make and delicious left over.

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manatee

Cooking Level: Expert

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Reviewed: Nov. 22, 2007

How great and easy and delicious! I added some sour cream and some guacamole to our individual plates and then cut and scooped it up with tortilla chips. Even better with less utensils to wash!

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C.Langham

Cooking Level: Intermediate

Home Town: Fulton, Kentucky, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Nov. 17, 2007

This dish is a 5 for it's simplicity and taste when the ingredients and directions are followed per the recipe. When the recipe is prepared as given, it's a great weeknight dish. Serve with a salad and it's a meal!

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REGUU

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Reviewed: Oct. 16, 2007

This was pretty good. I added a can of chopped green chiles to the black bean mixture. I also added a package of pre-cooked chicken, and sour cream to the pinto bean layer. I will make again. Thanks!

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CVOORHEES

Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA

Living In: Riverton, Utah, USA

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Reviewed: Oct. 11, 2007

This was pretty good. I modified it a tad for our tastes. I added corn to the black beans, ommitted the cilantro. I didn't have a jar of salsa on hand either. I used refried beans to save time and also added some white rice to two of the layers of refried beans( I used instant rice and mixed into the beans, something I do when I make bean, rice and cheese burritos.) I had a packet of taco seasoning so I added about a 1/3 to the refried beans. Took some shredded chicken from the dinner the night before and layered it on the second refried bean and black bean mixtures. I know that I didn't follow the recipe to the T but I would still recommend this recipe since it can be so versitile.

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Mrs. Mason

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Idyllwild, California, USA

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Reviewed: Oct. 8, 2007

Really wonderful dish with many flavors!!! fairly quick and very rewarding!

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falco

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Reviewed: Oct. 5, 2007

Very easy recipe. I used two cans refried beans to save time and added black olives as others suggested. Family loved it and I think it will become a weekend favorite.

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PAINTONEDAY

Cooking Level: Expert

Home Town: Humboldt, Tennessee, USA

Living In: Albany, Georgia, USA

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Reviewed: Sep. 29, 2007

VERY good and very forgiving recipe. I made the following alterations: added fiesta corn to the black bean mixture and added green chilies to both bean mixes. I also added extra cilantro, cumin and paprika because other reviewers mentioned the recipe was a bit bland. It still was..next time I'll add more. Defineately serve this dish with sour cream and guacamole. I used the "best guacamole" recipe found on this site and it was perfect!

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Sara Deckard

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Tacoma, Washington, USA

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Reviewed: Sep. 26, 2007

This is good and really fun and easy to make! I think next time I'll put some green chiles in and green onions as well. Really good though!

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HARTATTAKK

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2007

Pretty good, I probably wouldn't make it again though- nothing spectacular. Good for a night where you don't have time to cook.

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SOCCERPLAYR9999

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2007

I love the flexibility of this recipe. I've used a variety of combinations of refried beans and black beans and it always turns out great. It's also good with corn. You can change the taste of this quite a bit by using different kinds of salsas. Good with chihuahua cheese instead of the cheddar.

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newcook

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Reviewed: Sep. 23, 2007

Slow cooked london broil rubbed with a packet of taco seasoning; placed in slow cooker; on top add 1/2 onion sliced; 1/2 small can green chilies & 1 T. white vinegar. Cover; cook on low for 6 to 8 hours without any other liquid. At end of cooking time; remove beef, shred and place back in the liquid in slow cooker. Stir and serve in any Mexican/Spanish dish. I used this beef in the Seven Layer Tortilla Pie using the larger tortillas in a large pie dish. When sliced in pie servings it has a nice presentation with the layers. The next day it slices better and the flavors are well blended. I also used Refried Beans and improvise with my favorite ingredients; chpd green onions & olives; black beans and the beef mentioned above. Very good!

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BJT1968

Cooking Level: Intermediate

Home Town: Grandview, Missouri, USA

Living In: Florence, South Carolina, USA

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Reviewed: Sep. 23, 2007

We love this. It's hard to give it five stars because there are so many other, more complicated flavors out there. But there's never leftovers and everyone does say it's really good. I add a few things to spice it up: chopped black olives and green onions. Also, I don't bother with the layers of filling - just throw it all together. Mix up the beans... whatever you have. I use the black beans because I usually have them but have used refried in place of pinto and kidney at times, too. Really, this is a good base for whatever you want to throw in there!

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