Mexico City-Style Tacos

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I really wanted to like this recipe - what's not to like? Pasta and tacos...
Even with extra seasonings, it was still too bland. But I did learn to warm the tortillas over the burners (from the show, and that worked great.

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I loved it, I added onions and peppers, and salsa. Then wrapped it up with fresh cooked Pinto Beans and all the other trimmings. It was wonderful... Can not stop eating it...

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This recipe needed some tweeking the way i made it came out so Fantastic! i used a package of fideo , monterey jack cheese, crema mexicana , still used boiled tomatos blended it added it to to the pasta but added maybe two tables spoons of tomato sauce because it looked like it wasn't moist enough and maybe 1/4 cup of hot water and simmered it. i also ate the tacos with some habanero salsa and so yumm yumm great tasting. i will make this again but my way :

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Considering this was called a "money-saving meal," I thought it was amazing. I had most of the ingredients on hand (American versions of some--angel hair pasta, sour cream, only needed to purchase corn tortillas and fresh tomatoes. I omitted the queso fresco/mild feta. Flavors were good as a taco, but perfectly fine as just tomato-pasta plus sour cream. I'll do this one again.

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This was just OK. Maybe better in the summer with fresher tomatoes or else with canned crushed tomatoes. Despite adding onion and cilantro and garlic to the mixture, and adding chicken broth to have more moisture while cooking, it was kind of bland.

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Absolutely delicious!

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horible

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Super easy to make. Added salt and vegetable boullion to water to boil the tomatoes in then used about 1/4 cup of that broth in my tomato mixture. I put 2 garlic cloves with fresh oregano and cilantro too. It was wonderful. The whole family loved it.

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Wonderful recipe that was quick and easy. It tasted great and was very filling. We did need to add a little water to the mix and cook it for an additional 5 minutes.