The quality of this recipe is determined mostly by the salsa and taco seasoning you use. When made with homemade taco seasoning and homemade salsa, it's phenomenal. My husband calls this "Mexican Chicken Parmesan"... even with the cheddar/mexiblend cheese, it makes him think of a Mexican version of the popular Italian dish. Like others, I serve with Mexican-style rice and corn.

Reviewed On: Nov. 14, 2009

I have been using this recipe for 2-3 years now for all meatball cooking. It's great with spaghetti, for Swedish meatballs, spicy meatballs, etc... They cook well either baked or in the frying pan. Any other recipe I do that has meatballs as part of the recipe, I skip and use this one instead. Funnily enough, I've never actually made a meatball sandwich :)

Reviewed On: Oct. 14, 2009

My mother-in-law would make Baked Potato Soup a lot when my husband and I were dating in high school and I now use this recipe to make it for us now a few times a month. Excluding the time it takes to bake the potatoes (during which you can be doing something else), this recipe is very quick and easy. The taste is fantastic. The only things I change are just garnish so I don't think it affects the rating; we top it with not only bacon and cheese, but also green onions and sour cream. I also use fat-free half-and-half to cut back on fat. A tip for the potatoes: after they are done baking, use a fork and stab the potatoes multiple times in a straight line lengthwise across the potato to form a perforation. You can then squeeze the potato on each end and the potato will split perfectly along the perforation. Let sit for at least 10 mins. and then you can scoop out perfect size potato pieces with a spoon. Perforating and breaking open the potato right after baking is important, because that cools it down much faster so you can go on with the recipe.

Reviewed On: Oct. 3, 2009