By Dancer^ on September 12, 2002
Serving Size: 1 (538 g)
Servings Per Recipe: 6
"This was super easy--just keep opening cans and a wonderful filling complete meal is the result. We had this casserole with cornbread to sop up the spicy sauce. Thanks Dancer for posting this recipe.This is a definite make-again meal for us."
"Dancer, this was great. Easy and healthy and a no-brainer! Plus there were plenty of leftovers! I made my own salsa and used that instead of canned; also, I made this in a casserole dish in the oven at 350 degrees F for about 40 minutes and it was fine! In fact, this tasted even better the next day! thanks for another good one, dancer!"
"Convenient and tasty! I love how versatile it is, too. It's great served on top of lettuce for a taco salad, great topped with crumbled tortilla chips, etc. My daughter liked it a lot, too. I used less spices and 2 cans of pureed fire roasted diced tomatoes. Thanks Dancer!"
"This recipe was disappointing and barely edible. The tortillas ended up completely mushy and the whole thing was just a bit too sweet. Now we're trying to figure out how to salvage all this food."
"This was very good! I've been vegetarian for over 1 year now and am always looking for new recipes! I had leftovers, and I turned them into taco filling! Thanks!"
"We liked the flavor of this dish, but didn't like the consistancy of the food. It was like eating apple sauce. I did like how easy it was to make though!!"
"Yum. I added only 1 can blk beans and instead of the 2nd can added about 1 1/2 cups TVP. I mixed chopped olives into the mixture instead of sliced olives on top."
"I'm sorry, but I just didn't like this. For some reason it wound up with a distinctly tinny taste. (I haven't gotten this with canned goods in other crockpot recipes.) I also didn't like the final texture of the tortillas. One note: I used fresh corn kernels, and they tasted really good."