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Lacey’s Pantry: Sheet Pan Tacos

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Total Time: 1 hour and 40 minutes
Servings: 12

Ingredients:
1 Tbsp canola oil, divided
2 cups yellow onion, chopped
3 pounds ground beef
2 oz taco seasoning, divided
2 tsp salt
1 tsp black pepper
4 cups shredded Colby jack cheese
16 (8-inch) flour tortillas
1½ cups pico de gallo
Sour cream for dipping

Instructions:
Preheat the oven to 350°F. Spray the bottom and sides of a 13×18-inch rimmed baking sheet with non-stick cooking spray. Set out an additional 13 x 18-inch pan for later. This pan doesn’t need to be sprayed.
In a large skillet, on medium-high heat, heat 1 tablespoon canola oil. Add the 2 cups chopped yellow onions and sauté them for 2 to 3 minutes or until they are translucent and soft. Transfer the cooked onions to a plate and set them aside.
To the same large skillet, on medium-high heat, add half of the ground beef and 1 oz. of taco seasoning, 1 teaspoon salt and ½ teaspoon black pepper. Cook the ground beef for 4 to 5 minutes and incorporate spices. Transfer the cooked ground beef to a large bowl or large shallow dish, and repeat with the second half of the ground beef and another 1 oz. of taco seasoning, remaining 1 teaspoon salt and ½ teaspoon black pepper until all the ground beef is cooked. Transfer the rest of the cooked ground beef to the bowl with the first batch of cooked ground beef.
Add the cooked yellow onions to the cooked ground beef in the bowl, and stir to incorporate.
Lay out 10 of the flour tortillas on the oiled pan. Make sure they overlap and hand over the side of the pan by about 2 inches. The part of the flour tortillas that are overhanging will be used to fold over and seal the sheet pan tacos once assembled.
Using a large slotted spoon, spoon the ground beef mixture evenly over the flour tortillas. Allow as much of the fat from the ground beef mixture to drip off through the slotted spoon before placing the meat onto the tortillas.
Sprinkle the shredded Colby jack cheese evenly over the top of the ground beef layer.

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Country Lifestyles

Lacey’s Pantry: Lemon Lover’s Trifle

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By Lacey Vilhauer

Ingredients:

  • 1 Lemon Lovers Pound Cake cut into 1-inch cubes
  • 1/2 cup granulated sugar
  • 1/2 cup fresh lemon juice
  • 1 2.7 oz box Dream Whip
  • 3 cup very cold whole milk divided
  • 2 3.4 oz boxes instant lemon pudding mix
  • 16 oz frozen whipped topping OR 4 cups fresh sweetened whipped cream
  • 2 Tbsp grated white chocolate
  • Lemon slices and sprigs of fresh mint for garnishing
  • Directions:
  • In a small saucepan over medium-high heat the granulated sugar and lemon juice together. Stir until the sugar is completely dissolved then set aside to cool.
  • In the bowl of a stand mixer whip together the Dream Whip (the box contains 2 envelopes – use both) and 2 cups of cold whole milk. Whip for 5 minutes or until soft peaks form.
  • To read more, pick up a copy of the July issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
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Country Lifestyles

Jesses Jewelz

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By Jesse Kader

Summer time is here and though it may be hot, we can still get a Western summer style without lots of layers. These striped shorts are so cute and comfy and actually also have a matching shirt that pair up to make a cute set. You also can wear it with basic blouses as shown here and throw on your favorite turquoise. There are so many options to mix and match. See all of this and more at
www.jessesjewelz.com.

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Country Lifestyles

10 Interesting Facts About the Fourth of July

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Independence Day is celebrated this month as the nation commemorates the passage of the Declaration of Independence by the Continental Congress on July 4, 1776. The founding fathers declared the 13 colonies were no longer subject to the monarch of Britain but were now free, independent states.

Today, that independence is often celebrated with fireworks, picnics, parades, fairs, and a variety of other public and private events. As the nation prepares to once again honor its heritage, it is fun to review these interesting facts about Fourth of July.

To read more, pick up a copy of the July issue of NTFR magazine. To subscribe by mail, call 940-872-5922.

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