Tex-Mex Gooey Casserole

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent! BIG on flavor! This recipe was easy to follow and delivered as promised. I made it about a month ago...I am making it again tonight. It saves well for lunches : ---flavor is even better then!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I just made this a few minutes ago and I have to agree with some others on here.... It was WAYYY too soupy making it the way it was, so I put 2 full cans of tomato paste (6 oz each, and a can of black beans and also green chilies as someone else suggested.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very nice casserole but I agree with the other reviewers, it needs some "perking up" I minced in two fresh jalapenos and sauteed them with the onions. I also added a can of pink beans to the chili. I browned the meats first and drained them both otherwise I can see this would have been a very soupy casserole. The trick is to simmer until the mixture thickens....full time given plus if needed.

The crunchy tortilla chips as a side sprinkled on top work well. I also served this with sour cream. I thought that maybe you can use shredded pepper jack instead of Monterey jack instead of the jalapenos to give it a kick.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a runny recipe so drain the hamburger before adding the beef stock. To add more flavor I added a can of mild green chiles and a can of corn and a can of pinquitos (pink beans with a chili peppers, onion, cumin, and garlic sauce a can of chili beans would work too- Make sure to simmer the mixture for a good 30-40 minutes occasionally stirring with out a lid, this gives the meat time to tenderize and reduce the fluids- This recipe is a good start to something yummy- you just have to add your own flare to it!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I wanted this to taste good, but it was just too bland and was pretty runny. I even used a slotted spoon and strained some of the liquid before assembly. I wouldn't make this again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have two very picky eaters and they loved this. I have fixed this more than once and mixed it up a bit. I have fixed it with Chicken and that worked fabulously. I also add some CRUNCH to it with shredded tortilla chips, this just made it even better. I will recommend this to others and continue to make it for my guys... LOVE IT...

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I wanted some Mexican food that was moist, as anytime I have enchilada's out they are dry and uninteresting. This was moist and I enjoyed it. Obviously you can use sausage instead and spice it up a bit. Reading other reviews, some said it was too soggy. I let mine sit for an hour before I started cutting into it. It was fine that way.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was good. Definitely use a 9 X 13 pan. Definitely add some spice. I added about a teaspoon of cayenne. I used a little less of the stock than called for but just eyeballed it. This is definitely a "tex-mex" recipe. I'm sure I will make it again. My husband said to use corn tortillas next time because he tends to like the texture better than flour. Either way would work.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This isn't a horrible meal, but I wouldn't make it again I don't think. It's definitely better as leftovers.

When layering the casserole, use a spoon that strains so that you'll have less liquid in your casserole dish. If you do this, using flour tortillas shouldn't be an issue. Corn tortillas wouldn't be a bad trade though.

Also, I think both kinds of meat, stew meat and ground meat, is too much, I think. I would do 2 pounds of one or the other.

This is also not very spicy, so I would add some spice flavor, such as Chipotle, chile peppers, or something similar.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I found this recipe took me a little longer to prepare than I anticipated but I loved it once it was finished! I decided to skip the stew beef and then but in less of the beef stock since I didn't want it to be too runny. Also, after it was all finished I put a final layer of sour cream on top (or for lower fat substitute plain yogurt and garnished with chopped fresh tomato, black olives and jalepenos. Enjoy!!