We have made these several times and loved them! I even took them to a potluck at work and they were eaten very quickly! For some reason, I have become very sensitive to the jalapenos juice and oil, so now my hubby makes them...this makes them even better!
I added about 2 tablespoons of caraway seeds and some extra salt...otherwise, this was great!
This recipe is great, but it does make ALOT. It's really inexpensive to make if you use the grated "italian cheese blend" that is in the dairy section at the grocery store. It is a combination of all of the required cheeses plus a few extras. I always love easy! I make this with sliced hot italian sausage, it comes out great every time. It can even be made ahead and put into the oven the night of.
Everytime I have made this recipe it has been a hit! Even people who don't like the infamous "sweet potato casserole" like this one. I've tried it with canned sweet potatoes and it's not nearly as good as using the baked fresh ones.
My mom made this for all sorts of pot-lucks when I was growing up. The only difference was that she didn't stop at adding the cool-whip mixture between the cakes, she then "iced" the whole thing with it....yummy! I think it's even better the 2nd day.
I didn't have tortilla chips, so I used crushed corn chips and a few sliced soft tortillas instead. Didn't have green onion, so I used a Vidalia onion and half a leftover red bell pepper instead. I followed everyone's advice and added taco seasoning to the meat and a can of diced jalapeno peppers. Left the sour cream as a garnish and left out the black olives...cuz I just don't like em. Overall, it was a good, easy to modify recipe that makes a great "work day" meal for me and my husband with PLENTY left over for lunches the next day.
While the meat cooked, I made a package of yellow rice and used that as a layer for a little more "substance". Being 8 months pregnant and craving something mexican, this hit the spot!
Tasted great. Discovered that if you change the servings to 3 on the website, it changes everything EXCEPT the can of chicken broth. I think mine was way too runny because I didn't pay attention to the way the site changed the recipe. Added a little paprika and used soy instead of browning sauce. For 3 pork chops, I only simmered for 25 minutes.
Didn't have any oregeno, but I did have dried italian seasoning, so I used that. I used a larger 9x13 pan so they would cook quicker because I doubled the recipe. Excellent!
I doubled the topping because thats the part I love the most, it turned out great!
I don't know what I did wrong, but when I went to move it from the bottom rack to the middle rack, it hadn't cooked at all. I didn't use self rising flour though, all I had on hand was all purpose.
I did something wrong, after I added the milk, pudding and vanilla the cream cheese just wouldn't blend. It looked like curdled milk. I put it under the stand mixer for about 10 minutes and got the lumps out. Very, very rich though. It made 2 "puddings" in pie pans...perfect for keeping one at home at taking the other to work. Used 1 box regular pudding and 1 box sugar free.
