Very easy to prepare. Baked it covered with foil and shredded it to make tacos. My two young boys ate it up. I will make this recipe again. Oh, note: I used the full amount of rub for half the amount of meat.

Reviewed On: Aug. 18, 2009

This recipe is fantastic. I choopped the meat before marinading. Yum. Also I seared it in a cast iron skillet, then kept it cooking until the meat was nice and dark and carmelized. I served it in white corn tortillas with pico de gallo, guacamole and cojita cheese. Wow. Thanks for the recipe.

Reviewed On: Jan. 30, 2008

I needed dinner - fast. This recipe was alright. Very, very easy to prepare, but it was a tad salty and needed something more to complete it. Oh, and it was too soupy, as in too much sauce. I liked the tomato soup flavor but there was too much and next time I will cook more pasta. My two young boys ate it but I wish I had included a veggie in the dish. I might make this again if I am in a bind. The ingredients are pantry staples and as I mentioned before, it was very easy to assemble.

Reviewed On: Nov. 2, 2007