I had this recipe saved for more than a year before I finally took a chance on it. I was pleasantly surprised how good it was. My "slow" cooker did overcook it a bit so it had some dry areas but overall it was a hit. Will make this again soon!

This was very good and makes alot even halving the recipe. I did blend it and found that the blended product had a different flavor than what was stuck to the sides of the pan which was also yummy! The texture turned carmel-like on the ice cream, maybe because I was a little short on evaporated milk. It is quite sweet, so I'll try it again using more cocoa powder or a darker one for more fudgy flavor. Thanks Sue, it definitely a keeper that satisfied my sweet tooth!

This is wonderful, just made a couple tiny changes. I used a 3lb roast, rubbed on the liquid smoke, kosher salt, a crushed clove of garlic,a tiny sprinkle of dry ginger, then cut up a small garlic clove & put it into the meat. I cooked it on low for about 7 hrs and it barely needed any shredding because it just fell apart. I did remove the meat from the crock pot to separate the fat from the juices (used someone's tip of putting liquids in the freezer to easily remove the fat) and added juice back to the meat. I warmed bakery sub rolls in the oven and served bbq sauce on the side which it didn't really need. I may try just a touch more liquid smoke next time, but it was a huge hit! My husband rated it 2nd place to a meal we recently had in Maui, and said it was ONLY because last time we were actually IN Hawaii. Thanks for this super easy, tasty recipe that will be a regular at our house!

I've made this recipe several times, and it's really good whether using ground beef or turkey. Everyone loves it and wants the recipe. I typically combine the meat sauce and pasta to ensure each one is sauced before making layers, and I don't measure the cheese. There can never be too much!

This was pretty good but I had to make some substitutions since I was missing some ingredients. I cooked the meat with chopped onion & garlic for extra flavor before adding taco seasoning and 1 can of refried black beans. I also used corn tortillas which add more flavor and don't get soggy like flour tortillas, along with a sparse layer of corn. Since I was out of salsa I added taco seasoning to a can of tomato sauce and poured it over the meat/bean layers which were a bit dry. I also used tasteless reduced fat cheese which I WON'T do again- ugh! After baking I "frosted" the top of each serving with lowfat sour cream, avocado slices, black olives, chopped tomato and green onion. I will make this again using REAL CHEESE, spicy beans and salsa over the layers for more flavor and moisture.

This was the first recipe I used to cook salmon, of which I've never been a big fan, but this is outstanding! It really doesn't need lemon pepper or salt. After only 2 hrs marinating it's perfect. I've also boiled the marinade and served it over the fish and rice- so delicious! Much better than paying big bucks in a restaurant for this quality. I will be making this for years to come!

This dish is restaurant quality fabulous! I used fresh garlic and less lemon juice but when it was done poured the sauce over the salmon and rice. Delish!