This was good. I was a little disappointed just because the reviews were so good so I was expecting heaven, but it was fine. It was a good, solid recipe that's easy and the family likes it. It was a little greasy - I think I'll use less oil next time. Also I think I'll cut down on or cut out the bullion as others have said because it was really salty. My only change from the recipe was that I used vegan mayo (because I'm allergic to eggs) and mustard instead of the premade dijonnaise. So, I don't know if that made a difference, but it was still good & turned out really moist.

Reviewed On: May 17, 2008

This was good - my husband liked it, which is great. I added an extra chicken breast (like others suggested). I also added a can of black beans and some diced tomatoes. I used the same amount of mayo and taco seasoning, and there was plenty - I didn't need to add any more. In fact, I was thinking the taco seasoning was a little too much still. I think I'll use less next time (or add more beans). I used vegan mayo (because I'm allergic to eggs), and it still tasted great. We ate it with lettuce in tortillas & it was yummy.

Reviewed On: May 17, 2008

OK, so...to preface this...I can't eat gluten (wheat) and I'm allergic to dairy...so I didn't make this recipe exactly as written. I used rice milk instead of regular milk, I used brown rice pasta instead of egg noodles, and I omitted the cheese. It was still pretty decent. I baked it covered with aluminum foil so that it would stay moist since I didn't have cheese. It could definitely use more sauce - I think it would need more sauce even if I had the cheese. I saw that some people said that it was just like spaghetti. I guess does kind of have that type of flavor, but I associate pizza sauce with pizza, so anything with pizza sauce tastes pizza-y to me. Use real "pizza sauce" if you want it to taste like pizza, not just tomato sauce. Also, you could add some extra uncooked pizza sauce at the end..pizza sauce loses a little bit of the pizza-ness when it gets cooked into the noodles.

Reviewed On: Mar. 25, 2008