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Showing 1-5 of 5
on August 07, 2009
on June 16, 2007
on April 03, 2006
on June 04, 2004
This is spicy and delicious and simple to make. I followed the instruction and ingredient list with only one variation. I added the sweet corn and tomatoes to the skillet at the same time as the onions and peppers, cooking it all together until the onions were nice and soft and the corn still sweet and crunchy...about 8-10 minutes. I served this with a spinach quiche and simple,steamed broccoli for a wonderful vegetarian meal. This a great classic recipe to play with and next time I think I'll stir in some sour cream just before serving. Sharon I knew I could count on you for a good one!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 02, 2003
This recipe is really good, but for some reason I just couldnt eat it alone.. I just didnt have a taste for it by itself. It tasted good, but I just wasnt enjoying it to its fullest...without something else. So.. I decided to put it inside of a tortilla!! It was soooooooo yummy! :-) Thank YOU so much!! I have a recipe something like this.. similar ingredients also with black beans and grilled marinated cubed chicken that I put in a tortilla wrap with some shredded cheese. I'll post it soon. You'll just have to give it a try!!! Thanks again!!! :-) By the way.. I was heavy on the ground red pepper.. hehe.. YUM YUM! My tummy will be hating me later :-Ppeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (192 g)
Servings Per Recipe: 6