By Lisa in Oregon on January 27, 2002
Photo by jannah0103
Photo by jannah0103
"I really enjoy making this dish as well as eating it and my family will agree to that! I hope you all enjoy it as much as we do. :o)"
Serving Size: 1 (229 g)
Servings Per Recipe: 8
"This recipe is delicious and a real keeper. I used chicken instead of ground beef. I cut 4 skinless and boneless breasts into small bite size pieces and also used 3 cups of salsa instead of 2. Other than those changes, I followed the recipe exactly. Yum yum. Thanks a bunch for sharing. "
"Love the recipe,will make again with a couple changes. I will cut in half,and still have the left overs,and use 1/4 to 1/2 red bell pepper.I didn't bother to blend the salsa in the blender,as we like chunky salsa. Thanks for the recipe ~Lisa~ :0) "
"Very simple and yummy. I didn't have the red bell peppers on hand so I substituted a 1/2 a cup of corn relish instead. Topped with fresh guacamole and sour cream. Absolutely delish!"
"Really great and easy! Thanks for the quick recipe!"
"This was beyond good! I loved it. I topped mine with sour cream, black olives, corn relish, and lettuce. I let it cool for 5 mins or so before topping it so not to wilt the lettuce. This is definately a keeper."
"I added a little more of everything. I like a hearty casserole. Thanks Lisa Dawn in Michigan"
"Just what I was looking for! Very easy & tasty. I followed the recipe exactly except I left out the red pepper (I like them but they don't like me) & the green chilies (I am a bit of a wimp). I used my mini processor on "Zesty Salsa for Canning" #97428. The cheese I had on hand was Mexican Four Cheese Blend & it worked great. I will make this again. Thank you Lisa!"
"hubby adored this!"
"Excellent recipe! I made this casserole for dinner last night and my family loved it. I made it exactly as written except for blending the salsa - I didn't want to take the time and the texture was fine. I plan to use a little less red bell pepper next time - it was a little spicy for me, but still great! Thanks for sharing, Lisa!"