Reviewed: Oct. 24, 2009

This is a great recipe!!!! I uncovered the dish for the last 10 minutes of baking until the cheese on top was medium brown! Yummy! And used tortilla chips for dipping!

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Tonifem

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Reviewed: Oct. 1, 2009

Wonderful flavors!! I did add 1 lb of ground beef cooked and drained. And one more cup of beans. Plus we don't like real hot so I only added 1/2 tsp. of cayenne pepper and it was still enough spice, but we could handle it. Thanks for sharing. I had to use some of our zucchini left from our garden.

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Loves2cook

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2009

This was quite good. I would probably make it again when I have an over abundance of zucchini. I used minced garlic, (three cloves), and just plain salt. We liked this served over crushed tortilla chips.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Aug. 20, 2009

This was pretty good. I used 3 medium zucchinis. I added 1 teaspoon salt and 1 teaspoon fresh mined garlic to the zucchini and onions while it sauteed. I also added 1 teaspoon ground cumin an extra cup of rice, and used black beans instead of pinto. I also decreased the cayenne to 1/4 teaspoon. I think this would be great as a burrito/taco filling (with a little sour cream, etc.). Overall, not bad. :)

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Aug. 16, 2009

This is a great dish! It will be a regular in my house now!

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monika218

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Reviewed: Aug. 11, 2009

Absolutely loved this recipe. I used two cups of rice and two cans of black beans. It was a huge hit. Yummy.

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LeiLani

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Reviewed: Jul. 17, 2009

I simplified the recipe a little and found it to be delicious as a burrito filling and we got about 5 dinner servings out of it. I threw in a little fresh garlic instead of the powdered, and used four yellow summer squash and 2 zucchini, and added two chopped green peppers before baking. I cooked a half cup of raw rice, and threw in all that it produced when cooked. I also drained one can of pinto beans and threw them all in. I used about 4 oz of salsa as we're not big on spicy and we had a half empty jar in the fridge so I threw that in :-) I also mixed in the cup of cheese but omitted any on top. This is a really good base recipe so feel free to simplify or alter as I did, the results are great.

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amylisai

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Reviewed: Apr. 29, 2009

We substituded black beans for the pinto and I didn't have paprika in the house and this recipe still came out delicious. We used Sargento's 4 cheese mexican mix and the whole thing was gone.

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nygrl4evr

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Reviewed: Nov. 3, 2008

Boyfriend really liked, but I thgouth it was alright, which surprised me since it has a BBQ flavor and he is vegetarian and typically does not like the taste/smell/thought of BBQ sauce. Will make again, but may modify just a little. Served on chili tortilla wraps

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JADE1977

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Reviewed: Aug. 1, 2008

Good recipe. Made exactly as recipe stated.....needed something else. Next night added some chicken to the leftovers and much better. If I make it again, will add chicken again and a little more of the spices a little bland for my family. All in all a good recipe.

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Coopx3

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Reviewed: Jul. 31, 2008

This dish earned rave reviews from both my husband and myself! The only tweaks I made were to cut the cayenne pepper to 1/2 teaspoon and to not put the extra cheese on top of the casserole. Also, we assembled the dish over the weekend, refrigerated, then heated in the oven during the week. I found I had to double the oven time to 40 minutes with the dish being so cold to start with -- so just keep that in mind if you use this approach too.

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jgregory

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Reviewed: Jul. 27, 2008

This was fairly tasty but a very heavy meal which is not so much my style. I prefer something a little lighter.

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CRISPYSTUFF

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Reviewed: Jun. 11, 2008

Absolutely delicious! I made this for 3 adults tonight, and all of us loved it. I'll definitely make it again. I used 3/4 tsp. of cayenne pepper and red beans instead of pinto beans, but otherwise I followed the recipe exactly. Spicy and yummy!

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A.M.

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Reviewed: Dec. 12, 2007

Yum!! Used noodles instead of rice though. Loved it! I used half zucchini and half yellow squash.

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Jessie

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Lakewood, Ohio, USA

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Reviewed: Oct. 30, 2007

This recipe was alright. I made a few changes...I left out the oregano and used black beans instead of pinto beans (that's what I had on hand). Also, I added about 1 1/2 tablespoons of chipotle hot sauce to the salsa and it added some flavour and heat. Not sure if I'd make again.

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BRUNOSBETH

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2007

Delicious! I used fresh garlic instead of garlic salt. Also, I think the next time I make this, I'll wrap it up in tortillas.

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VeggieMama

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Reviewed: Sep. 24, 2007

This made a delicious veggie burrito filling! I used black beans because I had them. YUM!

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REARDONS

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Reviewed: Sep. 24, 2007

I made this after a friend sent me the recipe. I added 1 lb of ground turkey to make it meaty for my fiancee and a smidge of Velveeta that was leftover from another recipe. It was wonderful!!! We ate it over Fritos and used the leftovers for burritos the next day. Perfect Fall food! Yum! Yum! Yum!

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Tara

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2007

Great jumping off point, but I made a few changes. Instead of garlic salt, I used fresh minced garlic. While cooking, I used salt and pepper to release some of the zucchini and onions natural juices. I also cut the oil down from 2 T. to 1 T. I didn't have pinto beans, but garbanzo beans and I only put cheese on the top. We devoured the entire casserole and it was a great way to use up some of my garden's zucchini. Thank you for a tasty recipe!

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