Your favorite taco in a casserole – perfect for potlucks!
FOLD OVER TACOS
1 pound ground beef
1 cup finely chopped onion
2 cans Rotel tomatoes
1 cup red enchilada sauce
1 can re-fried beans
1 teaspoon ground cumin
1/2 teaspoon FRESH ground sea salt
1/4 teaspoon FRESH ground black pepper
12 6 inch tortillas
6 ounces cream cheese, softened at room temperature 30 minutes
1 cup shredded Monterey Jack cheese
- Preheat oven to 350°.
- Wrap tortillas in foil and warm in preheated oven for 10 minutes.
- In a large skillet over medium-high heat cook beef until crumbled and pink is gone.
- Drain off excess fat.
- Add tomatoes, sauce and seasonings. Bring to a boil.
- Reduce heat and simmer 5 minutes.
- Pour half of the meat and sauce into the bottom of a 13 x 9 baking dish.
- Top with half the beans. Set aside.
- Stir together the cream cheese and one half of the re-fried beans.
- Spread cream cheese mixture on each tortilla and top with a spoonful of the sauce.
- Fold each tortilla over and arrange in baking dish partially overlapping.
- Pour remaining meat sauce over top of tortillas.
- Cover and bake for 15 minutes.
- Sprinkle with cheese and bake 5 minutes more until cheese is melted.
Lard is made of animals fats, most commonly rendered hog fat. Crisco and Lard are both shortenings. Lard is shortening. BUT, Crisco is a shortening made from vegetable oils therefore Crisco is NOT lard.
LOL while this sounds confusing, it’s pretty simple really. For this recipe because I am DESPERATELY trying to clean out the pantry AND the freezer I improvised this time, but did not reflect my changes in my normal recipe (BELOW) which is a recipe I made combining the best ingredients (for us) and cooking procedures (for me) from Guy Fieri’s version with Giada’s version of Pulled pork.
3-pound bone in pork butt, cut into 4 pieces
3 pounds refined lard
1 red onion, roughly chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon ground coriander
2 teaspoons FRESH ground sea salt
1/2 teaspoon dried oregano
1 chipotle in adobo, diced plus 1 tablespoon of the adobo sauce
1 cup beer, such as Modelo Especial
Corn tortillas, for serving
Pico De Gallo, recipe below
Chopped green onions, sliced or diced
Lime wedges, for serving
Radish slices, for serving
- Remove the pork butt from refrigerator 1 hour before cooking. Do not remove the bone.
- Preheat oven to 350°.
- In a small bowl, mix together the cumin, coriander, salt and oregano.
- Rub the spice mixture all over the pork roast.
- Bring oil to 250°.
- Carefully add pork pieces to the hot oil. Keep pork pieces moving so they don’t stick until the are well seared on ALL sides.
- Remove meat from lard and add onions and garlic, sautéing 2-3 minutes. DO NOT LET GARLIC BURN – IF IT DOES, START OVER!
- Add pork pieces to roaster.
- Use a slotted spoon to remove onions and garlic, adding it to the meat. Discard oil.
- Whisk together the beer, chipotle pepper pieces and adobo sauce.
- Pour beer mixture over pork pieces.
- Bake 1-1 1/2 hours. The pork should be caramel-colored with an internal temperature of 170 to 180°.
- Cover and let rest for 15 minutes.
- Shred the meat. Discard the bone and any gristle.
- Add the shredded meat back to the slow cooker and toss with the onions and cooking juices.
- Serve with Pico de Gallo, warm tortillas and garnishes.
PICO DE GALLO
4 Roma tomatoes
1 red onion, diced
1 jalapeno, diced
2 tablespoons chopped cilantro leaves
1/2 lime, juiced
Salt and freshly ground black pepper
- Combine all ingredients and season with salt and pepper, to taste.
- Let sit for 15 to 20 minutes.