Eat at Bett's

Our Passion for Food came from our Mom

Archive for the category “Tortillas”

Taco Grande

My son Lance is disabled and receives services from the county. He has some young women come in each week to help him with some simple chores and food preparation. Well after so many frozen pizzas, chicken nuggets and salads, we had to come up with something new. I started looking through some old cookbooks and came across a kids cookbook titled “Kids in the Kitchen”. Lance, Carly and I looked through the recipes and found one that had all the ingredients he likes. It was surprisingly simple with the exception of cooking the ground meat. He enjoyed making it and we all enjoyed tasting it, it is a keeper.

Taco Grande

1 lb. ground turkey or ground sirloin
1 pkg. (1 ounce) taco seasoning mix
1 jar (16 ounces) salsa
8 (6-7 inch) Flour Tortillas (we used several large tortillas)
2 cups (8 ounces) shredded colby-jack cheese
1 green onion
4 cups shredded iceberg lettuce
1/2 cup sour cream

Preheat oven to 350 degrees. Spray bottom and side of deep dish pie plate or 9 inch round casserole with vegetable oil.
Place ground meat in a frying pan, cook and stir over medium heat 8-10 minutes or until meat is no longer pink, breaking meat into small pieces.
Add taco mix and amount of water directed on package. Continue cooking according to package directions. Remove pan from heat. Stir in 1 cup of the salsa.
Arrange 4 tortillas in bottom and up side of pie plate. (Tortillas will overlap on bottom of pan but not all of the area on the side of the Baker will be covered.)
Spoon meat mixture evenly over tortillas. Sprinkle with 1 cup of the cheese. Slice green onion. Sprinkle half of the onion over cheese.
Top with remaining 4 tortillas, overlapping tortillas slightly to create a scalloped edge over filling. Press tortillas down over filling. Spread remaining salsa over tortillas. Sprinkle with remaining cheese and onion.
Bake 30 minutes. Remove from oven and let stand for 5 minutes. Cut into wedges.
Chop lettuce into thin strands. serve taco wedges over lettuce and top with sour cream.


We all got together over the holidays and each sibling’s family took a meal to prepare and share with the others. Monday night was Phil’s turn and he made the most amazing carnitas. He and Melissa were celebrating their anniversary and this was his way of making it special. Thanks for making it special for all of us. : ) Yummm…

This recipe is adapted from Pam Anderson’s “Perfect Recipe for Having People Over”.


Oven-Barbecued Pork (recipe to follow)
24 corn tortillas (we also used flour tortillas)
Slaw or sauteed peppers
1 container sour cream
Shredded cheese

Adjust oven rack to middle position and heat oven to 350 degrees.
Slowly heat pulled pork in a roasting pan set over two burners over low heat, stirring frequently, adding a little water if necessary.
Meanwhile, lay a damp paper towel on a 24-by-18 inch piece of foil. Set 2 stacks of 4 corn tortillas each side by side on towel.
Cover with another damp paper towel. Seal foil completely, make 2 more foil packets and bake until steamy, about 5 minutes.
Pull tortillas from oven as needed, and fill them with the pork, slaw or peppers, guacamole and sour cream, to taste.

Oven-Barbecued Pork

3 Tablespoons packed light or dark brown sugar (dark has a more intense flavor)
3 Tablespoons paprika
1 1/2 teaspoons salt, plus more for sprinkling
1 1/2 Tablespoons coarsely ground black pepper
1 1/2 Tablespoons garlic powder
1 bone-in pork shoulder butt roast or fresh picnic shoulder (8-9 lbs.)
1/2 cup Dijon mustard

Adjust oven rack to lowest position and heat oven to 250 degrees.
Mix sugar, paprika, salt, pepper, and garlic powder in a small bowl. Pat roast dry and place on a rack set over a foil lined shallow baking sheet. Lightly sprinkle top and sides of roast with salt, brush with half the mustard, and sprinkle with half the spice rub. Carefully turn roast over. Sprinkle with a little salt, brush with remaining mustard, and sprinkle with remaining spice rub.
Roast until a meat thermometer registers 170 degrees. 9-11 hours, depending on size. (This works well if left in overnight) Transfer pork to a platter and let cool enough to handle, about 1 hr.
Meanwhile, if making sandwiches or if pork needs a little more moisture, pour off any fat and scrape pan drippings into a small saucepan, add 1 cup water, and bring to a simmer. Remove from heat.
Cut roast into 1-2 inch chucks and shred meat. Add enough pan drippings to moisten pork and stir to combine.


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