Great recipe! The first time I made it, I followed the recipe. Excellent. Made it again, but added an additional taco seasoning packet and a can of corn (and upped the cheese to 4 cups). Even better. Used two 8-inch round pans, and had enough left over to make a handful of burritos. A definite winner!

I tried this last night and was impressed! This recipe is a keeper! I omitted the refried beans because my daughter absolutely hates them, and left out the green pepper cuz I’m not a fan. Also substituted corn tortillas for regular tortillas because my husband is severely allergic to gluten, but did the rest as described and we loved it!!! Will definitely make this again!!!

This recipe is great. I prepared it as written. I was amazed at how easy the whole dish went together. I couldn’t find Mexican tomatoes so I used diced tomatoes with green chilies. My Grandson and his friends were having a gathering and they ALL loved it. I did use more cheese, like 3 – 8oz. packages. Next time, and there will be a next time, I think I will cut the tortillas in strips, as 1 reviewer did, as it was a bit difficult cutting portions.

My kids picked around the beans and the tomatoes… essentially leaving tacos… I may make this one again. I enjoyed the flavor but it was too close to regular tacos to justify the extra time and pans required.

This is super easy to put together, and fabulously delicious! I found this to be perfectly flavorful, especially topped with your favorite toppings like taco sauce, salsa, salsa verde, sour cream, chopped fresh cilantro, however you like to dress up your tacos. I wasn’t sure what the recipe meant by Mexican Diced Tomatoes, but by the size of the can it calls for, I knew it wasn’t Rotel, although it would probably be fine.

I used Red Gold Petite Diced Tomatoes with Lime Juice and Cilantro, which is located with all the other kinds of canned diced tomatoes, and it worked out very well. This makes a lot, but don’t worry, it reheats really well.

I made this tonight for dinner and it was AWESOME!!!!! My husband said I had better not lose this recipe, he absolutely loved it. I also added corn and a little extra taco seasoning and more cheese.This will for sure be one of my new “go to” meals.


soft 6-inch tortillas,
ground beef or turkey or even ground chicken,
season of your choice (taco seasoning or season salt n pepper),
red onion,
heavy cream,
mild cheddar Colby jack and Monterey Jack cheese,
Cajun season (for cheese sauce) and sour cream to top


brown meat and drain grease, season meat to make cheese sauce bring heavy cream and butter to a boil and slowly add cheese until thickens. Add Cajun season to spice. With red onion green pepper tomatoes and cilantro dice up to make pico and season to taste. In aluminum pan layer tortilla, meat, cheese, pico, and continue for 3 4 layers on the top finish with the last of the meat pico cheese and bake in the oven for 20 mins on 400 once finish let cool down and top with sour cream and diced scallions.

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