"I've made this so many times and it always rocks! Adding some ricotta or cottage cheese in the layers makes it a bit richer. I always use fresh ravioli though...the Buitoni kind they sell near the deli section. I find the pasta of the frozen raviolis too thick...makes the whole dish a bit gummy and heavy."

"Wow...I'm really glad I followed other reviewers' advice and added onion soup mix and Worchestershire sauce to the beef. With no seasoning other than pepper, it's basically just a big lump of fried meat. And I'm still not sure what the Bisquick added. That being said, this ended up quite delicious. Other than some much-needed seasoning, I followed the recipe exactly. I even made mashed potatoes and string beans...just like the picture. Easy and quick to make, very hearty and filling dinner. Definitely will make again and will probably add more seasoning next time. Maybe even some salt! "

"Easy to make, easy to love! I hate corn, so I added half a can of black beans and sliced black olives to the beef instead. I'm a bit puzzled by the huge amount of the biscuit topping mix called for...an 8" square pan is pretty small. I mean...I love Bisquik but it shouldn't overpower the filling. Half of what the recipe calls for is plenty. Bisquik is also very forgiving...so if your batter is too dry (as mine was) you can always add another tablespoon or so of milk. I will probably add more cheese to the mix next time too. Served with crunchy iceberg lettuce and sour cream - just delicious! This is a keeper."

"Well okay, it was certainly quick and easy to make. But the end result was just "meh"...not terrible or inedible...just nothing special. After 45 minutes in the oven it still seemed a bit soupy, so I put it in uncovered for another 10 minutes which firmed it up nicely, then added the mozzarella for 5 minutes. It smelled good...but it really had no strong flavor profile. It didn't really taste Italian. It tasted exactly like what it was: tomato sauce, meat, pasta and cheese. I agree with the reviewer below that the rotini was really soft and squishy. I think what this recipe needs is a good hit of Worcestershire sauce or red wine vinegar to wake it up. Overall, if I make it again I'll definitely add more spices to give it a bit more personality."

"Add me to the list of fans! This was absolutely delicious, quick and easy to make. I substituted a can of drained Rotel Diced Tomatoes and Chilis for the regular tomatoes, but otherwise followed recipe to the letter. (The green onions didn't add much in my opinion, so I may skip those next time.) I know some reviewers commented on the sogginess of the chip base, but that's what I like about it...you got the subtle zing of chips mixed in with the beef and beans, plus the bonus crunch of the topping. Will definitely make this again. And again. And again."

"This was so easy to make and the results were delicious. I substituted peas since I hate broccoli, and tossed my chicken with a bit of rosemary, salt and garlic/pepper seasoning before frying. After tasting I added another shake or two of salt...but other than that I made the recipe as directed. With a side of buttermilk biscuits or a salad it makes a very satisfying, very filling dinner."

"This was quick to make, and very adaptable. Added 2 cans of sliced black olives and Rotel to the mix, left out corn. The only problem was that although there were about 4000 boxes of pasta in the store...no Wagon Wheels! Ended up using mini rigatoni which was unfortunate...they're thick and took forever to cook. The sour cream is a great touch and mellowed the flavor out a bit. Will definitely make again, but with a less dense pasta."

"I love Mexican food, I love skillet dinners and I love cheese...but sorry to say I did not love this dish. Like one of the reviewers below, my rice was not done (and I used instant rice). I added more water and let it simmer a bit longer, but it really never got soft and "fluffing" was impossible. I gave it 3 stars because it did have a hearty, stick-to-your ribs quality I liked. I will stick to my tried and true Mexican Spaghetti...just as easy to make and more delicious."

"This recipe is truly idiot-proof...and I should know! It's amazing to get such hearty, mouth-watering results from such a simple recipe. I add about a cup of frozen peas for the last 15 minutes of baking time because I love the color and brightness they add."