Very tasty. I made it to the recipe except that I made it in a 9x13 pan (typical lasagna pan). I used 8" flour tortilla and cut them in half to cover all of the 9x13 space for each layer. I think the recipe was a little light on the cheese and I used more than the recipe called for. It's important to have the cheese on the top of each layer to help the whole thing stick together (the cheese sticks to the layer of tortilla above it. The recipe filled the 9x13 pan and was enough for four layers separate by three layers of tortillas. Very good and I'll make it again.
Pretty good, and I'll probably make it again. I halved the recipe because it was just for two of us and still had a substantial amount left over (probably 1 1/2 servings). As suggested in another comment, I did add 1/2 lb. of sliced porcini mushrooms after the mixture had come to a boil and for the final 20 minute simmer - that worked well and I would do it again.
Pretty good. Based on the suggestions of previous reviews, I sliced up two onions and put them on the bottom of the crock pot. I also added sliced mushrooms and carrots, which worked well. I used regular chili sauce and Knorr's french onion soup mix, plus I used more garlic powder (probably 1.5 Tbsp) and 2 Tbsp of worcestershire sauce. The sauce came out very well. After removing the brisket, I thickened the sauce with cornstarch into a gravy texture - that was good. The only disappointment was that it could have been more tender...I had a 4.2 lb. cut of brisket and cooked it 9 hours. It was good, but probably could have gone longer. I'll probably make it again - it was easy and tasty, and my wife liked it.
Loved it. I did two tenderloins at once (which was a tight fit in the skillet) and doubled all the ingredients in the sauce, and it turned out great. The sauce is pretty assertive with the mustard and horseradish but we really enjoyed it and will definitely make this again.
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