This is something I’ve been doing for a long time. It’s a hit with my hubby and me. As is, it’s perfect. Toppings can be added as you would on a taco. Delicious!
Awesome!! Outstanding!!! Because my wife is sensitive to heat, I chopped up some jalapeo and added it to half of the recipe. Next time, I’m going to attempt something new by adding nibblet corn. Unquestionably a new family favorite.
Tonight I made this and had a delicious meal. I tweaked it somewhat by adding more meat (and hence more flavor). However, I only had one packet of taco seasoning, so I used one packet of fajita seasoning. It turned out well. Crushed corn chips, chopped avacado, banana peppers, and cilantro were also added. YUM! When serving, I topped it with fat-free sour cream and shredded lettuce.
Yummy! Cut the corn tortillas in half and line the dish with the cut sides, then fill the middle with one cut half. I also heat the refried beans and incorporate them in with the pork mixture, as others have suggested. Because my DH is on a reduced sodium diet, I make my own taco seasoning, use salt-free canned tomatoes or my own canned tomatoes, and top with chopped jalepeno pepper. This is one of my favorite potluck dishes.
Wonderful recipe! Before serving, we covered it with a generous amount of chopped lettuce and sliced tomatoes, followed by some sour cream. I’ve cooked it several times and it’s always a tremendous hit.
Excellent recipe! I followed the recipe the first time I cooked it. Excellent. I made it again, but this time I added an extra taco spice package and a can of corn (and increased the cheese to 4 cups). That’s even better. I used two 8-inch round pans and had enough to make a few burritos. A clear winner!
INGREDIENTS: soft 6-inch tortillas, ground beef, turkey, or chicken.
Excellent recipe! I followed the recipe the first time I cooked it. Excellent. I made it again, but this time I added an extra taco spice package and a can of corn (and increased the cheese to 4 cups). That’s even better. I used two 8-inch round pans and had enough to make a few burritos. A clear winner!
I tried it last night and was pleasantly surprised! This is a keeper recipe! I left out the refried beans because my daughter despises them, and I skipped the green pepper because I’m not a fan. I also used corn tortillas instead of regular tortillas because my husband is gluten intolerant, but otherwise followed the recipe exactly and it was delicious!!! This is something I will definitely cook again!!!
This recipe is fantastic. I prepared it exactly as written. I was blown away by how simple the entire dish came together. Because I couldn’t find Mexican tomatoes, I substituted sliced tomatoes with green chilies instead. My grandson and his pals were having a get-together, and they were all having a good time. I did use additional cheese, maybe three 8oz containers. second time, and there will be a second time, I think I’ll cut the tortillas into strips, as one reviewer did, because cutting sections proved challenging.
My kids picked at the beans and tomatoes… effectively abandoning tacos… I might make this again. I liked the flavor, but it was too similar to ordinary tacos to justify the extra time and cookware.
This is extremely simple to make and absolutely wonderful! This was delicious, especially when topped with your favorite taco toppings like taco sauce, salsa, salsa verde, sour cream, chopped fresh cilantro, or anyway you want to spice up your tacos. I wasn’t sure what the recipe meant by Mexican Diced Tomatoes, but judging by the size of the can, I knew it wasn’t Rotel, though it would certainly suffice.
I used Red Gold Petite Diced Tomatoes with Lime Juice and Cilantro, which is sold alongside the other canned diced tomatoes, and it turned out well. This recipe makes a lot, but don’t worry, it reheats beautifully.
I prepared this for dinner today and it was AMAZING!!!!! My spouse warned me not to loose this recipe because he loved it so much. I also added corn, additional taco flavor, and more cheese.This will undoubtedly become one of my new “go-to” meals.
INGREDIENTS: soft 6-inch tortillas, ground beef, turkey, or chicken, seasoning of choice (taco seasoning or season salt & pepper), tomatoes, red onion, scallions, cilantro, heavy cream, mild cheddar Toppings include Colby and Monterey Jack cheeses, butter, Cajun seasoning (for the cheese sauce), and sour cream.
DIRECTIONS: Brown the meat and drain the oil; season to taste.Bring heavy cream and butter to a boil, then gradually add cheese until thickened. Season with Cajun seasoning. To prepare pico, cube up red onion, green pepper, tomatoes, and cilantro and season to taste. Layer tortilla, meat, cheese, pico, and continue for 3-4 layers on top, finishing with the remainder of the meat pico cheese and baking for 20 minutes at 400 degrees.
