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Burrito Pie

Reviewed: Jun. 9, 2006
I love this recipe, with the modifications suggested by other reviewers-- I cut the ingredients in half and assemble the casserole in a tall round dish, and it fits perfectly. But because it's higher & denser, it needs to be baked for maybe 15-20 min. longer than the recipe says. I add a package of (low sodium) taco seasoning to the browned beef, and nstead of taco sauce and tomatoes (and sometimes chiles), I just use a 16-oz jar of salsa. I use a different one every time, but the ones I will use again are Newman's Own Chunky Salsa (Medium, with the small can of chiles) and La Victoria Suprema (Mild, doesn't need the extra chiles). I add a big can of sliced olives instead of a small one, and a whole bag of frozen petite white corn kernels. I use low carb/high fiber tortillas because they're hefty and so don't lose their integrity in the mix. I probably use 2x the cheese as in the recipe, usually the pre-shredded Mexican-mix kind. I serve it with corn chips, fresh diced avocado, and sour cream. I always look at it and think "Wow, that's so much food" but every time, there are hardly any leftovers-- and this is really good reheated. Highly recommended!
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Apple-Raisin French Toast Casserole

Reviewed: Jun. 9, 2006
I made this using cinna-raisin bread, which was soaked in egg mixture before layering on top of the apples, per other reviewers' suggestions... I had to bake the casserole for about 75 minutes for it to properly puff up and brown (but I think that's due to my ancient, tiny electric oven), and the french toast part came out great. The only drawback was a lot of liquid cooked out of the apples, which didn't affect the taste at all, but it didn't look very appetizing as I made this for a potluck so the baking dish was also the serving dish (clearish liquid could be seen pooling around the edges of the pan). If I had been able to immediately cut and serve this on another dish, it wouldn't have been an issue, so for the next potluck I'll just cook the apple filling first before assembling the casserole. I only used 2 tsp vanilla and probably 3x as much cinnamon as the recipe called for, just per my own taste, and it was very tasty-- I will definitely make it again.
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Avocado Salsa

Reviewed: Jun. 22, 2005
I love avocados so this recipe was a natural for me. Per previous reviews, I reduced the amount of oil to 1/4 cup and leaned toward making it more "Southwestern." I used tomatoes instead of red pepper, seasoned salt instead of plain, some diced jalapenos and chopped cilantro instead of oregano, plus a small can of green chiles. I like also using more avocado, probably 6 minimum! People always ask for the recipe, thanks for sharing it.
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