This is a staple in our house! 2 per person is just right for a meal. They freeze well for make-ahead cooking too!

Reviewed On: Mar. 17, 2011

I was initially skeptical about a chili recipe that used taco seasoning and salsa, but we made this in the crockpot yesterday and it was amazing! Due to "special needs" stomachs in my house, we doubled the meat, halved the salsa and the chili, added a can of chili beans and a dash of cumin. The resulting chili was flavorful and warm without being spicy hot but the beauty of this recipe is that you can tweak the heat without ruining it. Thanks for sharing!!

Reviewed On: Feb. 3, 2011

I cooked this the other night and also used mayo in place of the egg, plus I used Kraft's 5-cheese Parmesan blend that comes in the shaker cannister and added about 1/4c. because we like things cheesy around here. I rinsed the fish before coating and topping so it didn't smell/taste as "fishy" and cooked it on convection like another reviewer suggested. I have NEVER seen fish disappear at my table as fast as this did! Typically the only way my family eats fish is off the grill, but my husband told me he'd "let me" make this any time I wanted to! :)

Reviewed On: May 1, 2008