I have 3 young children and an incredibly busy life style. This recipe is a "go to" as everyone, and I mean everyone, likes it. I use canned, petite diced tomatoes instead of the roma and add two chipotle peppers in adobo. We serve it with sour cream, cilantro, maybe a little shredded jack cheese, and high quality chips, black beans and rice. I think the salsa is key: make sure it is a good quality one. We like the mild Xochitl green salsa. Yum!