Reviewed: Apr. 30, 2005

I made this for dinner the other night and even my husband (a meat and potatoes kind of guy) had seconds and said that this is something I should make again! I added some oregano and a little lime juice to the veggies. I also kept the salsa separate. Yum!

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Reviewer:

SPWISDOM

Cooking Level: Expert

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Reviewed: Apr. 25, 2005

This recipe was very good, but I left the salsa to be put on while dinner was served. I would also add sour cream the next time I make this.

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LAZONIA

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2003

Delicious! I added a can of green chiles for a bit of spice. The mixture was even good left over the day after just as a vegetable side with steak.

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MYANGEL6

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Reviewed: Jan. 20, 2003

Fantastic! The only thing that takes a while is the chopping, but otherwise this is a fantastic recipie!. We like to vary the types of salsa- our current faves are Corn and Black Bean Salsa from Williams-Sonoma or mild Paul Newman Chunky Salsa. WE also like to cook it in a large saucepan so we can double the recipie and use the veggies for Breakfast Burrito the next morning- we just scramble an egg and add veggies. Yummy! All our friends ask for this recipie after we serve it to them, too!

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GLYNNA

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Reviewed: Jan. 1, 2003

This is a delicious, versatile and healthy recipe that I will definitely prepare regularly. I added a portobello mushroom and some zucchini to mine. I also used a green rather than red pepper since this is what I had on hand.

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COOKINSEATTLE

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Reviewed: Sep. 3, 2001

Very easy recipe, and tasted great! I didn't have any bell peppers, but still tasted good.

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DINOMON

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Reviewed: Aug. 23, 2001

This was excellent. Easy, fast, filling, healthy, a great dish. I used low fat shredded mexican style cheese in it, but next time I will use regular, or not at all. Low fat cheese doesn't melt nicely - unless it's really really hot, it tastes like rubber!

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