Wow! This really is as easy as it sounds! I made/ate this on my lunch hour after making lunch for my toddler and still had time to spare! I too reserved some of the beans to add whole, upped the cumin as others suggested, added some fresh garlic (from a jar--fast!), fresh cilantro, lime juice and splash of hot pepper sauce (caribbean) and it was really good. I think to make it great next time I am going to use fresh salsa as all I had on had was the jar type (which I really don't like the flavor of), but it did make it fast and still very VERY good! Oh, and no grn. onions on hand so just ate mine with some sour cream and few chips. Yumm.

Reviewed On: Jan. 29, 2009

Definite keeper at our house! The only changes I made were to use elbow macaroni and I didn't really measure out the vegi's. Used about 1/2 an onion, 1 whole bell peper, a spoonful of minced garlic (jar) in a little olive oil (the spray was not cutting it in my pan) and then I used 1 whole can of the tomato sauce (I think its like 14.5 oz). I threw in oregano, basil, red pepper and the cumin by sight. For the cheese I used the shredded Mexican blend that is cheddar, asadero, queso and monterey jack. I probably used a full cup for the whole recipe that I blended in until melted through. I ate my serving with sour cream, my hubby did not. OMG, it was sooooooo good, he had thirds (maybe fourths?..regardless, there was nothing left!!!!!! AND SO EASY!!!!

Reviewed On: Jan. 14, 2009