Total TimePrep: 20 min. Bake: 25 min.
Delicious! And, Linda, ingredient list states 2 cups shredded Mexican cheese blend, divided as well as 2/3 cup salsa!
I made this and it was excellent. I did make a change in the recipe however. Instead of just salsa I added mild verde salsa as well. (green mild) and a small can of chopped mild green chilis. I give it a 5. Quick easy recipe.
Makes no mention of salsa or cheese in the ingredient list,, only in the directions
This was awesome my wife and i loved it. Also i made this for a cafe i work for for a lunch special and we ran out of both pan in no time at all. We tweaked it up a bit. But still had the same taste.
Outstanding! Used half a package of taco seasoning to cut down on the sodium.
I made this like it written, except I used a can of pinto beans. We prefer those over black beans. Absolutely loved it. I will be making this one quite often. I cut the recipe in half and still got enough to freeze an extra meal.
This is a real keeper, and the frozen one I made when making this casserole was even more delicious. This is a great recipe for kids or to take to a church potluck. We're not that fond of black beans so used pinto and that was the only change I made. I'm keeping one in the freezer to have when someone unexpected pops over.
This was a good mash up of spaghetti and tacos. I left out the beans due to a picky eater.
Yummy and easy casserole. I made exactly as stated. Next time I would only use the 1 cup of cheese on the top as I didn't notice the cheese in the sauce so why not save the extra calories?
This dish has become one of the new favorites in my family. Everyone loves it! The only change I made was to use more meat (my family is meat eaters). I now make 4x the recipe and freeze batches.