This one is a winner - tastes great and everyone cleaned their plates. None of us thought this was very hot/spicy, but it does have a very good flavor - next time I'll add diced jalapenos instead of diced green chilis to give it more kick. Followed the recipe very closely except I always add more garlic and I used a large 6oz can of sliced black olives and saved some to put on the top layer. I was concerned about the meat mixture being too runny, so I simmered it until most of the juices were reduced. I also didn't mix the refried beans with the meat - warmed them separately and added a little of the taco sauce to thin it a bit. I used a 3qt rectangular Corningware casserole dish and trimmed large tortillas to fit. Made the tortilla layers only 1 thick even though some reviewers suggested using 2 or three per layer. Glad I did - it wasn't too runny at all and I didn't want to add extra carbs. Spread warmed refried beans on the tortilla layer, then added a layer of the meat mixture, then a layer of cheese - repeated 3 times until all ingredients were used up. Cooked it longer than the recipe called for - about 45 minutes so the top would brown. Then let it stand about 20-30 minutes before serving it so it would set. Served with sour cream and green onions. I will definitely be making this one again.
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This one is a winner - tastes great and everyone cleaned their plates. None of us thought...