59 Reviews of Taco Ritos

From: Mille® ™

On Jun 30, 2003

Nothing but pluses for this one. Doesn’t get any easier and quicker than browning some beef and opening a couple of cans. Except for the refried beans, that is – I used Di Neal’s refried beans, having vowed never to buy canned again. And what an unusual but absolutely delightful combination of green enchilada sauce and mushroom soup – whoda thunkit? I was doing the happy dance at the store when I found that Campbell’s now has a reduced-sodium version of their ‘shroom soup. The only thing I added were some chopped caramelized onions to the meat mixture and a little cumin for seasoning, simply because I was using all low-sodium or sodium free ingredients; and at the very end of the baking time, I put the dish under the broiler for just a few minutes to get a few of those lovely little brown bits on the bubbling cheese. Went back for seconds, so we did. You really ought to try these.

From: Rushed 4 Time

On Aug 22, 2004

Yowza, this is good stuff! The fist main course I made from a recipe I found here, and it sure is a winner! OK, here's what I did different... I browned the hamburger with about half of an onion (chopped). I used red enchilada sauce. Oh, and when I mixed the cream of mushroom soup with the 2 cans of enchilada sauce, it was horribly lumpy and very unappealing, so I used the whisk attachment on my hand mixer to smooth it out. I'm funny about the appearance of my food, so I wouldn't have been able to eat it had I not used the whisk. What I'd do different next time... I'd definitely double the amount of cheese to be sprinkled before baking. We're cheese lovers, and were fighting over the melted cheese! Next time, I'll use a different brand of refried beans. I used Ortega, and it had SOLID beans in it, and I have issues with solid beans; quite frankly, they gross me out. Actually, I had some left over hamburger/refried beans mix, so I decided to see if my 14 month old would eat it... he gobbled it all up, and was begging for more! Honestly, this dish was good enough and so easy to make that I can see this being something I make every couple of weeks! If you haven't tried this dish, drop everything and make it this instant! Thanks so much for posting such a great recipe!

From: Julie Johnson

On Aug 30, 2005

Super! DH and three teenaged boys LOVED it - definitely a keeper. Next time I'll grease the bottom of the pan to make it easier to serve and maybe season the filling a little. Very easy to do and can be made ahead of time. Leftovers reheat well, too.

From: Chef #368889

On Mar 6, 2008

I have made these several times over the last year. Since it is just my husband and I, I divide the batch in half and freeze half for a latter date. Usually I thaw it before putting it in the oven. If you are going to freeze half or all, you need to make the amount of sauce recommended so that the tortillas are completely covered and protected once frozen. I season the beef with taco seasoning and I like it that way. Great recipe. Thanks!

From: ~Bekah~

On Apr 26, 2004

Awesome. Easy, tasty, and filling. This is my first time having green enchilada sauce, and I am hooked, its great! The mixture of the soup with the sauce helped cool some of the heat that my son dislikes in mexican food. I used corn tortillas instead of flour. Thanks Laudee, a true winner.

From: Susie in Texas

On Jul 4, 2003

Very good recipe! I have to echo Miller on the unusual but truly delightful combination of mushroom soup and green enchilada sauce. I was surprised! The only thing I did differently was adding the onions to cook along with the ground beef. I think I might try the mushroom soup & green enchilada sauce mixture to top some chicken enchiladas. Sounds good to me!! Thanks for sharing this recipe.

From: Jozie

On Oct 22, 2004

I made these the other night and they were awesome. I did add onion, green pepper and a little cheese to the beef.

From: Darlene Summers

On Oct 27, 2002

Laudee, This was really good!!! I love mexican food better than any other! This was really good with a salad & some refried beans. Thanks for the great recipe. Darlene Summers

From: Merlot

On Dec 17, 2002

Hi Laudee. This is a wonderful dish and we love the sauce!!!! It's a simple dish to make and oh so flavorful. Thank you so much for sharing this. A copy is now in my "keeper" notebook.

From: bratty

On Mar 10, 2004

These were really good. I added some chopped onion and chopped chipolte peppers to the meat filling, but otherwise followed the recipe exactly. This made a lot for just two people, so I sent about half of it to my Mom's and she loved it too, and requested the recipe. Great dish here, that is simple to make, and a nice change from a regular weeknight dinner.