This was DELICIOUS! I've made several mexican casseroles before and this is by FAR the best! The sour cream and green onions is what makes this one stand out far above the others. I also adapted this recipe as others have by using a bit of taco seasoning when browning the ground beef (don't use too much,though, or it will end up too salty) and using drained canned tomatoes. Yum! This made plenty for our family of 3, so I froze the leftovers and defrosted them for lunches and it's even better! Definitely recommend this one!!!

Reviewed On: Feb. 14, 2012

This did take quite a bit of effort. I think it will be better when I try it again with a few changes. First of all, following the recipe produces a VERY spicy stew, so when you are adding the spices to the pork to sit overnight, next time I'd try using only 1 T of pepper, and a bit more salt (the pork was extremely peppery that it overpowered any other flavor). Also, if you don't like fat, make sure you TRIM the fat off the cubes of pork (I used a boneless pork shoulder roast and cut it up). I skipped the 3 hours in the oven thing and just put the pork in a crockpot (minus the spinach, which I don't see what its purpose is) on LOW for 3 hours (check to see if it's tender before adding the rest). Then put in olive oil/flour/onion, celery/mushroom mixture. Add the beef broth etc. like it says, and put it on HIGH for 3 more hours (I added the zucchini at this point as well, or it won't cook completely). Add the beans and spinach at the end (30 min on HIGH or 1 hr on LOW). I'd also consider having a separate dish for the kids to eat as this was pretty spicy. I cut back on the crushed red pepper flakes to about 1/4 t. and it was still extremely spicy. And watch that extra pepper you add at the end as it says. Serve with fresh hot bread and it will be a complete meal. I'd make again, like I said, but with those changes.

Reviewed On: Jan. 26, 2012

Wonderful recipe! Definitely a keeper! Very easy to make. I started with raw chicken diced up and put in the crockpot with the rest of the ingredients. To give it more flavor I used 2 cups more chicken broth where it calls for water (cut back on salt though if yours contains salt). I also used frozen fire-roasted corn from Trader Joe's and it worked out great! Like another user suggested, definitely good with avocado slices and grated cheese on the top, lime juice and extra cilantro on top for garnish (don't skimp on the cilantro - I used an entire bunch-- gives it a more authentic mexican flavor).

Reviewed On: Jan. 24, 2012