Country Lifestyles
Lacey’s Pantry: Street Pan Tacos
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.
To read more, pick up a copy of the July issue of NTFR Magazine. To subscribe call 940-872-5922.
By Dal Houston
I am terribly saddened by all the argumentative discourse that seems to be going on in today’s world. It seems as though it is no longer enough just to disagree on certain issues. We are expected to classify someone as an enemy if they do not always agree with us on all issues, lest we be considered weak.
To make things even worse, because those who disagree with you are now considered enemies, the sentiment seems to be that it is only fair and proper to destroy them, because they are the enemy, again with the fear of ridicule for being weak if we do not fight.
With all that said, and seemingly unrelated, I am a big John Wayne fan. From watching him dive into his role as a cowboy, to marveling at his time portraying a soldier or appreciating his acting gig as a sailor, there is seldom a week that goes by without me watching at least one
To read more, pick up a copy of the April issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
By Martha Crump
That old adage, “What you don’t know won’t hurt you.,” may have some basis in truth when applied to minor situations. However, when what you don’t know is presented in the form of a “Trojan Horse” and is what amounts to an incredible attempt to fleece American property rights, it becomes a different story altogether.
To put this unbelievable tale together, we need to step back to Joe Biden’s 2021 Executive Order which pledged commitment to help restore balance on public lands and waters, to create jobs, and to provide a path to align the management of America’s public lands and waters with our nation’s climate, conservation, and clean energy goals.
To read more, pick up a copy of the April issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
By Lacey Vilhauer
Ingredients:
1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons
¼ cup water
Directions:
Place the chopped lemon and sugar in a food processor and pulse until combined. Transfer to a large bowl. Puree the strawberries in a food processor and add to the lemon mixture along with juice of one lemon and water. Taste and add more juice as desired.
To read more, pick up a copy of the April issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
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