Reviewed: Sep. 15, 2008

The chips were too mushy for our taste but we liked the overall flavor. Next time we'll leave the chips out and serve the bake as a dip.

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Lenenski Family

Home Town: Lilburn, Georgia, USA

Living In: Forney, Texas, USA

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Reviewed: Aug. 24, 2008

Very tasty, but a bit dry, & not too kid friendly. I added some corn, black olives & a few jalapenos to taste. Since I read about the mushy chips, I decided to try a base layer of chips, with only 1/2 the meat mixture and 1/2 the cheese and then broiled it for a few minutes until cheese bubbled and chips were lightly browned. Then I took it back out and repeated the process and the chips came out just fine. The whole dish did come out a bit dry for my liking, so I simply served it with a side of salsa and it was great. Thanks!

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Savery

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Reviewed: Aug. 11, 2008

Marvelous! I love how you can use whole grain tortilla chips and fat free sour cream and cheese to make the recipe a bit better for you. Also, you can keep it as it is, super easy and quick, or if you have more time, you could chop up and throw in some in-season tomatoes as well. Fabby!

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espressolove

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2008

This was not outstanding, but it was easy, quick and good. I did not drain the tomatoes and still added the water with the taco mix and I doubled the cheese. I will make this again.

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Lynnje

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Reviewed: Jun. 28, 2008

This was just ok, a bit dry. We chose to use Frito's but 18 oz. is way too much, a regular sized bag is 9 3/4 oz. The sour cream seemed to get "lost" in the mix and had to add more while eating it to get some moisture along with some iceburg lettuce and taco sauce.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 20, 2008

This was very good - totally satisfied my craving for Mexican food. Mine turned out like glorified nachos, however. I made about a quarter recipe, using approx. 4 oz of meat, and also used restaurant-style tortilla chips. Guacamole on the side is a must!

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Deb

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 16, 2008

Wonderful! The only thing I did different was I added a can of Pepperjack Cheese soup. My whole family really liked it....even my meat and potatoes husband. Thank you.

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MURPHFAN03

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Reviewed: Jun. 10, 2008

This was very good. I followed the recipe, although I did not drain the tomatoes, and therefore did not need the water. We don't like a lot of spiciness, the green chiles in the tomatoes is about as hot as we go! I used the Taco Seasoning I from this site, also. I baked a smaller batch, (I have leftover meat mixture for another day), only filling a 9x5 loaf pan for three of us. It only took about 10 mins. in the oven. I will make this again.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Jun. 7, 2008

Well, overall, the recipe sure has potential. I found a couple things wrong with it. There were WAY too many chips. And, the 20 minute cook time was a little too long. But, with a few tweaks, I think it could be really good.

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Holly

Cooking Level: Intermediate

Living In: Paris, Texas, USA

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Reviewed: Jun. 3, 2008

HUGE hit with the family. I had it in my head to make this for supper when I realized I didn't have a taco seasoning packet, nor did I have a can of diced tomatoes with green chiles. I opted to use spices from my rack: cayenne pepper, seasoning salt, chili powder, cumin, garlic powder, onion powder, oregano and italian seasoning. I followed other reviewers suggestions and used salsa instead of the canned tomatoes. Due to many reviews saying the dish comes out dry, I used 1 1/3 cup salsa and 2/3 cup water in addition to the 1 cup sour cream. I also added some diced black olives to the meat mixture before layering. A wonderfully yummy, mildy spicy enchilada tasting casserole. I have no doubt that if I had followed the recipe to a T (had I had the right ingredients) it would have turned out just as great.

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BZ Mommy

Cooking Level: Intermediate

Home Town: Creighton, Nebraska, USA

Living In: Cambridge, Minnesota, USA

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Reviewed: May 24, 2008

This was very good. My hubby and 4 kids ate it up. My 7 yr old stepson told me he has never ate anything this good before. And my very picky 8 yr old ate it up. I didn't have tomatoes with chilis in them so I just used a can of diced tomatoes. My hubby doesn't like chunks of tomatoes so I pureed it first. Other than that I followed the recipe and it turned out great! The chips do get soggy. But no one cared. They actually didn't like the chips that were still crunchy. We will be making this one again.

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Tracy in Ohio

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Reviewed: May 2, 2008

Very good, I recommend this to everyone. I would suggest not draining the diced tomatoes to add more moisture. I urge everyone mexican food lover to try this

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Delray

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Reviewed: Apr. 30, 2008

Delicious! I followed the recipe except used a can of diced tomatoes and a can of diced chilis instead of a combined can. Also substituted Mexican blend of cheeses. Chips lose their crispiness during cooking, so broke some fresh chips over top of dish when serving

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RoyMacGregor

Cooking Level: Expert

Living In: Indian Wells, California, USA

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Reviewed: Apr. 29, 2008

Love it, might try it with tortilla's on the bottom next time and corn chips sprinkled on top with the cheese for added crunch.

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Kiwi Cook

Cooking Level: Intermediate

Home Town: Auckland, Auckland, New Zealand

Living In: Brisbane, Queensland, Australia

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Reviewed: Apr. 23, 2008

I made this recipe but i changed a few things to make it to our family's taste. First of all I added yellow corn chips on the bottom like the recipe call for. Then for the ground beef I added two med sized cans of green peppers. I did not put sour cream in with the ground beef. I layered as follows: chips, ground beef, (2 cans) black beans, (1 large jar)pace chuncky salsa and mexican blend cheese. I repeated all the layers one more time. My husband said that it was a killer dish and he means that in a good way so I am making this again with my additions. Thanks for the recipe

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Maggie

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Reviewed: Apr. 21, 2008

i love this recipe. I didn't make any changes, and i didn't find it dry at all. definitely will become a regular meal in my house!!

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girl

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2008

I tweaked this recipe a little by using ground turkey instead of the beef. I also used 1/2 cup sour cream and 1/2 cup ricotta cheese vs. 1 cup sour cream and it turned out yummy!

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msjennifer

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

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Reviewed: Apr. 18, 2008

Made this last night and we loved it ...tastes a lot like nachos. Its a keeper I will be making it again.

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Toricon

Cooking Level: Expert

Living In: East Prairie, Missouri, USA

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Reviewed: Apr. 18, 2008

Pretty good! Excellent for a quick dinner on lazy or busy night. I will make again!

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karab

Cooking Level: Intermediate

Living In: Smithville, Arkansas, USA

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Reviewed: Apr. 16, 2008

Haven't had a chance to make this yet, but will very soon. My husband did not care for Mexican food, but I do occasionally. Now that he has passed on I'm eager to try new recipies

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