Reviewed: Jan. 27, 2011

The purists will be mad at me for the substitutions I made, but we were snowed in! And I really liked this dish! I had NO RICE (how does that happen anyway) so I had to sub barley. I had a shredded Mexican cheese blend which I used in place of the Velveeta. Also, I added a can of drained black beans for protein so I could make this a one-dish meal. I ate this plain but the hubs wrapped into soft tortillas and made burritos out of them. Really good and it makes a ton - I've got 4 lunches in the freezer for next week!

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Reviewer:

cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

Reviewed: Jan. 21, 2011

Good easy casserole. I added a small can of diced black olives just because I love them. I'm going to try it with chicken or turkey next. I took some of the leftovers to work and my friends asked for the recipe.

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Reviewer:

NanaM

Cooking Level: Expert

Home Town: Vernon, Florida, USA

Reviewed: Apr. 14, 2010

Yummy! I loved everything about this recipe. I didn't have mexican flavored Velveeta but the regular worked out fine. I was baking drumsticks but decided to debone them and throw it in the casserole dish. Excellent. Will make again!

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Reviewer:

panamaqtpie

Reviewed: Sep. 25, 2009

Very good!!! I made it with leftover puertorican rice and leftover barbq chicken. Left out the green chilies and tomatoes(my sons not found of either). It was very flavor full. Bouth boys lil and big gave it 2 thumbs up. Will be making this again soon .

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Reviewer:

Cheeks

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Reviewed: Sep. 9, 2009

This is a very good recipe that I'm sure I'll make again. It seems pretty robust too, since I made quite a few changes. I picked it to use up the end of summer produce that I had on hand, so instead of canned vegetables I used fresh corn, tomatoes and jalapenos. I also added a can of black beans to make it into a main dish, and used a combination of smoked gouda and mozzarella for the cheese, since that's what I had in the fridge. The recipe didn't seem to mind the alterations at all. I didn't notice that the recipe makes 10 servings, so I can attest to the fact that it makes tasty leftovers too. My husband really loved this dish. I thought that fresh cilantro made a flavorful garnish.

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Reviewer:

Mirandamom

Reviewed: Jul. 14, 2008

This was good. I added diced cooked chicken to make it a meal. I did not put in the creamed corn because of previous reviews. I also added an extra 2 oz. of mexican velveeta and added one big fresh chopped tomatoe. Thanks for the recipe.

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Reviewer:

EMMA37

Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA

Living In: Columbia, South Carolina, USA

Reviewed: Jul. 1, 2008

We love this recipe! I added a little shredded pepper jack cheese also, and it is really good, we will definitely be using this again!

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Reviewer:

amanda'skitchen

Reviewed: Jun. 22, 2008

I made this for a bunco party and it went over really well. I made it for 15 servings and it could have feed many, many more! The only change I made was to use straight processed cheese and not the mexican-style but it didn't seem to make a big difference. I will be making this again!

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Reviewer:

HOLDOSH

Reviewed: May 7, 2007

This is so great! It's even better if it sits overnight as leftovers! I made the 5 serving size and it was still a lot! I used steamed Jasmine rice and that was great! I didn't have creamed corn and it was still great. I didn't saute the veggies at all - just put them in uncooked. I added a bit more processed cheese (used plain, not Mexican) and it was just right. I also added some diced green pepper for color. Between the Mexican corn and the green chiles, it was quite spicy - I didn't realize it would be and added quite a bit of spice, but it was great!!! This one is a keeper! I'm going to try it with cooked chicken mixed in for a complete meal.

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