Reviewed: Jul. 26, 2009

Great recipe! I did reduce the tom sauce to 1 15oz can, added a large 17oz jar of med. salsa and left out the water. With the extra salsa and the hot taco mix, it added great zip. Also added some taco shredded cheese into it. Hint-taco chips don't reheat well. Left them off and added fresh ones each time we had it.

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T. Wood

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Reviewed: Jun. 20, 2009

I really liked this, but I followed some of the other reviews and baked it for 30 minutes covered and 10 uncovered. I also used a mexican cheese blend and cut it to about 3 cups and changed the tomato sauce to 2 cans diced tomatoes and left out the water. I also added sliced olives and green chiles. I also divided the recipe in half and froze the other half. It was way better after having been frozen. I think I cooked it for 1 hour and then 10 minutes uncovered.

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BECKYBOO9

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Reviewed: Feb. 20, 2009

This was very good, although 8 cups of cheese sounded like an awful lot so I used 4 cups and it was just fine. Could use a little more zip and will maybe add some chili powder next time.

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Lauren

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Reviewed: Oct. 14, 2008

This is so good! My husband says this is his new favorite! I followed the recipe exactly, except I baked it in the oven on 350 for 30 minutes covered with foil. I just think microwaving something like this dish would come out soggy. I recommend the oven.

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Cassie

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Glendale, Arizona, USA

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Reviewed: Jul. 11, 2008

This was pretty good and easy. Taste's somewhat more like a frito chili pie instead of taco though. Maybe it was the corn chips. lol.

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Jasmine

Cooking Level: Intermediate

Home Town: Waynesboro, Mississippi, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Jul. 17, 2006

Tried this for my family, followed the recipe but added sour cream, even the picky one liked it! Will definately make it again!

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Xana

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Reviewed: Dec. 14, 2005

Good recipie, easy to prepare but not as spicy as we would have liked. I substituted diced tomatoes for the tomato sauce and will do so again. Next time I'd follow others' advice and substitute taco sauce for the water, add a small can of green chilies, and a small, finely chopped onion. I may also use refried beans over each layer of noodles before layering the other ingredients. Following others' advice, I baked the lasagne in a 350 deg oven for 40 min, covered in aluminum foil to prevent it from drying out.

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tigress

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Reviewed: Jun. 22, 2005

This recipe rocks! Has been enjoyed by many family and friends. One slight option: if you like spicey foods buy the 'hot' taco seasoning and maybe use 1.5 packs, it brings an extra punch!

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ANC239

Cooking Level: Intermediate

Living In: Winston Salem, North Carolina, USA

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Reviewed: Apr. 20, 2005

This was a great recipe. I did 4 noodles in each layer. Used spegghetti sauce along with the taco seasoning. I did not measure the cheese, so I just did a pound of it grated. Instead of chips, I use a box of tacos crushed. I cooked it at 350 in the oven for 40 minutes.

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BEAUCHAT86

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Reviewed: Dec. 31, 2004

Very good, easy recipe. I added more meat than was called and added a few layers of crushed tortilla chips. VERY good. We will definately make this one again!

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MACNDALLAS

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Reviewed: Oct. 28, 2004

This is a good recipe. I had no lasagna noodles, so I used corn tortillas instead. It was something different!

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JAYMEPOOH

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Staffordsville, Kentucky, USA

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Reviewed: Oct. 6, 2004

Very good basic recipe. I modified the recipe by adding 3/4 cup of cooked rice to the sauce mixture and adding thin layers of refried beans. One thing though, be sure to only add the crushed chips to the portion that will be eaten right away. The chips get stale upon reheating.

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ASMZ

Cooking Level: Expert

Living In: Columbia, Missouri, USA

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Reviewed: Apr. 16, 2004

This will definitely be made again and again! Even my very picky "little" eaters loved it! The only thing I did different was used tortilla chips in place of the lasagna noodles. Thanks for the recipe!!

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Conner

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Reviewed: Mar. 25, 2004

My family raved about it! I did add salsa and ricotta mixed with egg as suggested by KYROOZE and baked it at 350 for 30 minutes. Taco taste without the mess.. Thanks Tracy.

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JOAN23

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Reviewed: Apr. 8, 2003

I thought this recipe was very good, the family really liked, especially my 6 year old who is a taco fanatic. I did add some green pepper in between the layers and next time I would use taco sauce instead of tomato sauce to give the lasagna more zip, was a little too mild for our tastes. Will be making this again.

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LEAC

Cooking Level: Intermediate

Living In: Brillion, Wisconsin, USA

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Reviewed: Feb. 18, 2003

My family loved it and ask for it all the time.

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KAVSThompson

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Reviewed: Jan. 4, 2003

Very easy, very good. 4 Stars. We will serve this again!!

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ASHBRANMEG

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Reviewed: Nov. 18, 2001

this recipe went over well with my party guests. i added a few things like salsa and ricotta mixed w egg. i also put crushed chips in each layer with a mixure of cheddar and taco cheese. it turned out great. i will make this again and again. i give you 4 stars.

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KYROOZE

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