Total TimePrep: 25 min. Bake: 50 min. + standing
This was pretty good. The bottom got kind of hard and was tough to cut through. Definitely need to give this time to rest and cool before eating. Eat too soon and you risk losing the roof of your mouth!
Wonderful recipe! Very tasty and filling. I added sliced black olives and 1 cup black beans. Yum!
This was ok. I wanted more to it.
Even my picky kid who doesn't usually like tacos liked this one. I did make some changes. I cooked diced onion and peppers with the meat and omitted the garlic and cayenne (1.5# of meat). Used HEB "That green sauce" in the sour cream instead of chili powder, and only used sharp cheddar cheese.
My family gave it 5 thumbs up! Even my foreign exchange student from Mexico thought it was great!
This would probably be good; would definitely ditch chili powder, and use only small amt. taco seasoning. Instead of salsa would use mild Pace picante sauce. Some folks may say *what's point of making if not following directions*.
This was really good! I made a few adjustments. I didn't have corn meal, so I sprayed the baking dish with pam--no problems. As a matter of fact, the bottom tortilla layer browned and got crispy--very good! I added an onion and minced garlic to the meat while it was cooking (didn't add the garlic powder or fresh onion to the casserole layer), and I added a can of whole pinto beans and a small can of chopped green chilies to the meat mixture after it was cooked.
This was a very popular dish even with my 7 picky eaters!
Awesome! I used mild cheddar cheese and it turned out delicious!