As other reviewers noted, this bread does not rise -- but it won't matter once you take a bite! YUM. I did change the recipe a bit: instead of white flour, I used 1 1/3 cups whole wheat & 2/3 cups quick oats; I used 1 cup white & 1 cup brown sugar, & added 1/2 t baking powder, 1 t vanilla & 1 t cinnamon. Oh - also, used 1/2 cup butter & 1/2 a cup apple sauce instead of 1 cup butter. Baked 4 small loaves for about 45-50 mins, and the leftover batter as mini-muffins for about 18 mins. Also, sprinkled brown sugar & oats over the tops.

Reviewed On: Mar. 3, 2012

Made according to recipe, only added a bit of cayenne & black pepper, and a bit of season all. Put everything in a casserole dish, topped it w/ shredded sharp cheddar & baked for about 20 mins - till the cheese was bubbly. A fairly easy, comfort-food-ish meal, very tasty -- even my 18 month old loved it!

Reviewed On: Feb. 9, 2012

Mixed taco seasoning into the meat while browning, added a can of mexicorn (drained) & mild rotel (drained) along w/ the salsa & chili beans (also drained) - didn't add olives or the fresh tomato. Used much less sour cream - it just didn't need much - and more green onions along w/ mexican mix cheese. Crushed taco shells for the bottom layer b/c I had them on hand. Baked at 375 till cheese was bubbly, about 20 mins. It was good, but would be better if it was spicier - if you don't have kids that will be eating it, I'd recommend hot salsa & medium or hot rotel. Overall, a good dish, but I don't think it'll make the regular rotation.

Reviewed On: Feb. 7, 2012