This is a SUPER recipe, but here is the key to making it a keeper...change the milk to 8 oz. of sour cream (reduced fat is fine) and change the salsa to 1 or 2 small cans of diced green chiles. Also increase the grated cheese to 16 oz. of Cheddar/Monteray Blend. I mix all ingredients together and then layer with the Corn Tortiallas (usually takes more than 6) and alternate layers ending with a layer of cheese. Be sure to add cheese to your soup/chicken/sour cream/green chile mixture. No need for chicken stock either. This is great just served with a salad. Amazing!

Reviewed On: Oct. 27, 2008

This recipe is amazing. You do need to use a good choice chuck roast, and do not trim it completely. You will need some of the fat to not let it be completely dry. I, too double all of the ingredients to rub...awesome! I've made it numerous times and it's even better as left overs. Yummy!

Reviewed On: Dec. 3, 2004

I made this for the first time on Christmas Eve 2002. I put it in the preheated oven just as we left home for Xmas Eve services and man did the house smell amazing when we returned home. Instead of salt and pepper, I use 'Montreal Steak Seasoning' which you can find at Costco. I believe McCormicks makes it so you might find it in your local grocery store where the spices are. Be sure to cover with foil before placing in oven. Otherwise it gets smokey and can set off your smoke alarms...I speak from experience as I have made this at least 6 times in the past 6 months...usually when we entertain. It gets rave reviews. I flew some of my husbands friends in from New York for his 40th birthday in March...every single 'man' wanted to go home with this recipe to have their spouse/significant other make it. It really is SO simple. Also, if you have a local Meat store/butcher shop, get the rib from them, it's only about $1 more per pound and really does make a difference. Enjoy!

Reviewed On: Jul. 8, 2003