My husband and I absolutely LOVE this recipe. I have made it for my cooking group, too, and froze the stew in 6 cup batches, and it turns out beautifully. You can just pop the frozen stew into your crockpot and lunch/dinner is ready in a few hours. The colors of this stew are also amazing. I like to use one can of petite diced tomatoes and one can of diced tomatoes with green chilies instead of the hot green chili pepper. It just saves me from having to dice a spicy pepper myself.

Reviewed On: Jan. 10, 2008

My husband loves this recipe. It's very similar to a dish he loves at a popular Mexican restaurant in our city, but it costs a fraction of the price to make it at home! I doubled the salsa, as some others had suggested, and we just had way too much. I decided to freeze some for next time. My salsa also was very hot, and I don't know if it's because I didn't remove the seeds from the peppers or not. The recipe does not say to remove the seeds, but I usually do when making regular tomato salsa. Not sure why mine was so-o-o hot...maybe someone can address that in the future. Overall, it's a wonderful recipe, and I know I will make it again!

Reviewed On: Dec. 14, 2005

Our family loves this savory breakfast casserole. My husband and I have been doing the South Beach Diet, and this is a nice alternative to the usual scrambled eggs. I would like to find a substitute for the croutons to make it truly lo-carb. I might try making my own croutons next time with whole grain bread and a few seasonings. It's great to freeze, too!

Reviewed On: Oct. 16, 2005