By Sharon123 on November 24, 2002
Photo by Maito
Photo by Maito
"This colorful, hearty casserole is lighter than the traditional Mexican dish. It makes an impressive centerpiece when company's coming or when you want to make a crowd-pleaser!"
Serving Size: 1 (167 g)
Servings Per Recipe: 8
"Don't let the number of steps fool you - this is quick & easy & tastes good! I halved the recipe with no problems, used a mixture of red & green peppers, white kidney beans, low fat cheddar & light sour cream. I didn't have any fresh cilantro so I substituted a little dried stuff. We weren't fussy on the cornmeal topping - but we're from the north. Thanx Sharon!"
"The filling had great flavors, and is more along the lines of 4 stars. But the crust layer was very thin, and also not really what I was expecting (very crunchy). Added some salsa at the table to give it a little heat. It definitely looked beautiful coming out of the oven."
"yum yum yum. I did add some extra lean ground beef as my friends daughter is a pure carnivore but otherwise kept it the same. The only thing i was not sure of is when you say "egg whites (beaten)". Does this mean beat them til peaks, or just beat them regularly like egg yolks?"
"This was super easy and really good. I did make a few changes. I used a package of Lawry's Taco seasoning instead of all the ingredient spices, I omitted the peppers as this family is not to crazy about them, and I used Marie Calendar's corm bread mix and poured it on the top. It was very good and satisfying. Kids love it."
"This is pretty tasty and not too time-consuming. I enjoyed it, but the topping was heavier than I like for cornbread. Not sure if it was because of the egg whites, or not. My fiance gave it an okay, but not a fantastic. However, this at least got him to eat vegetables - he's worse than a kid! Thanks!"
"Sharon is quickly becoming one of my favorite sources of meatless meals. This one-dish meal was easy to prepare with just wonderful results. I cut the garlic back to 2 tablespoons - about 5 medium sized cloves. I also replaced some of the carrots with leftover corn cut from the cob - and otherwise prepared the recipe as directed. The vegetables were nicely cooked without being mushy or losing their shape - comon in this sort of dish. I also enjoyed that while the top crust was tender with a crispy top and moist bottow it was fairly low in fat. I loved the crust so much next time I may make this in a deep dish pie plate and save the extra filling to eat as vegetarian chili - thereby having more crust per serving. My final comment was that it only served six since we took rather generous portions. Thanks. "