Total TimePrep: 40 min. Bake: 20 min.
Here is a suggestion for those who have trouble with the flavoring and thickening. Add the chili powder to the flour mixture before combining it with the fat. The chili powder needs to toast a bit to open up the flavor. Be sure to simmer it long enough to let enough water evaporate and it should eventually thicken and that also will help boost the flavor. Stir it frequently to make sure it doesn't stick or burn. Good luck!
Loved it! Super fun!
This was a hearty meal. The sauce was flavorful, but it took me two tries to get it thick enough. Make sure to add the water slowly. The beef/sausage mixture gave it some great flavor. It was good served with salsa and sour cream.
This is easy to fix and has a pleasing Mexican flavor!! We will fix this again and again!!
I love this recipe. I especially love the sauce, I could just drink it with a straw! It's a hit with my kids and husband, too.
I made the sauce didn't care for it, so I used enchilada sauce, i also used corn tortillas but torn them & layed it, added green chilies to the mest mixture, & added some cheddar cheese. It was a hit, thank you for sharing this one
I love this meal I just hate that the sauce never thickens for me I dont know why but ugh that bothers me
Made this with flour tortillas.Delicious.
Made this for dinner tonight with the following changes. Used 2lbs of ground beef and added Enchilada seasoning mix to the sauce and the meat. I also made my "refried beans" in the crock pot. I thought this was very good and will definitely make again. I also liked that the beans were "hidden" as my kids generally won't eat them.
I made this 7/19 and used low carb flour tortillas. As a Tex-Mex fan I must say it was really very good. You have to reduce the sauce as recommended. It will thicken and gain flavor in the oven. I did use a Mex cheese blend instead of just Jack. I thought at first it was not going to work but the end product was wonderful..Yum Yum. I have to really wonder about those who gave this dish a poor rating.