Instead of rice I used up an assortment of noodles I had on hand. I cooked the pasta before putting it in the mix and followed the baking instructions as directed. I omitted the butter - no need for it. I didn't have any cheese, but didn't miss it. In addition to the ingredients listed, I added a couple of jalapeno peppers I had on hand, yellow summer squash, and black olives. Yum! The jalapenos made it live up to it's "zippy" name.

This was really good. I substituted bell peppers for mushrooms and added a little of Emril's southwest seasoning. My family loved it and they want me to make it again!

This recipe was a HUGE hit with my pickiest eater! So much so that she told me she wanted the recipe to keep just for herself (she doesn't trust me to not lose it)!!! I cut all the veggies into small size cubes/chunks, evenly proportioned, and added some red sweet bell pepper to the mix. I also used 3 whole smaller green onion stalks, slicing them into thin rounds, instead of just 2 tbs. The veggies were sauteed in 1 tbs. olive oil, 2 tsp. butter, and 1/4 cup Port wine. The meat I used was precooked ground round with taco seasoning (left over from dinner the night before), so it was added to the veggie mixture about half way through their cooking time. Also, I cooked more white rice than the recipe calls for and ended up adding a little more to the veggie/meat mix to my liking. It balanced out well, considering I'd added extra veggies to the mix. The recipe came out a slightly wetter than I would expect from a casserole, even adding the extras. My rice didn't turn out as dry and fluffy as it should, so I'm guessing that had something to do with it. We usually eat brown rice which requires more liquid for the extended cook time, so I'm out of practice with the white rice. There were 5 of us eating this meal, so I served it with tortilla chips, salsa, and whole pinto beans to "build-your-own" nachos plate, plus green salad on the side. I think I'll substitute tofu sour cream next time and add cumin and cilantro. Double it for more than 4 people or leftovers.

Good recipe! Since I don't like rice casseroles, I left out the rice and instead served it with mashed potatoes. Since I like tomatoes with zucchini, I added a can of diced tomatoes with green chiles. Perfect dinner with yummy leftovers for lunch tomorrow.

I made this recipe as written but with one change: I had to substitute jalapeño for the green chiles because they are not available in our area. My family said it was just okay. My husband had to be told it was supposed to taste Mexican-ish. We thought the flavor was just a little bland and dull. It was fine, but nothing to get excited about.

This was pretty good. I used one pound of ground beef and didn't need the butter. I used a teaspoon of garlic powder and 1 1/2 cups of cheese. I left out the salt and we added salt and pepper at the table. Next time I will use a can of diced tomatoes and green chilies to add some more color to it.

Family loved this and went for seconds. I used a can of tomatoes and green chiles. The tomato added nice color but I think it needed more green chiles. Will definitely be making this one again.

This was OK. Not a top pick according to my taste.

Soo good!! I wasn't sure how good this recipe would be because it seemed so simple.. but it was amazing. My husband and 2 year old loved it! :)

Great recipe to help use of some of my zucchini! Easy to make and tasty. I used a full pound of spicy pork sausage instead of ground beef, added only a dash of chili powder (because of the spicy meat), and added 1 cup of frozen corn before putting it in the oven. Great flavor with a little kick. Thanks!