Tortilla Taco Skillet – A Family Recipe from Our Farm to Your Table

Hi friends! Anthony here from Clover Creek Cheese Cellar.

July has been keeping us busy on the farm, and when we’re working long days, this simple skillet meal from my mom Terry, has become our go-to dinner.

Mom has been making this recipe for years.

As a farmer’s wife, she knows a thing or two about feeding hungry farm families quickly and well.

I wanted to share it with you because it showcases exactly what we’re passionate about: connecting our farm-fresh ingredients with your family’s table.

You know how it is during busy summer weeks – between farm work, family activities, and everything else life throws at us, we all need those reliable recipes that deliver great flavor without the fuss.

This tortilla taco skillet has been a lifesaver in our kitchen, and I think it’ll become one of your favorites too.

What makes me especially proud to share this recipe is how it tells the story of our farm.

The beef comes from cattle we raise right here on our land, and the cheese is made by hand in our cellar using methods my family has perfected over the past two decades.

This particular recipe has been Mom’s standby for years.

She always adds the sour cream because, as she says, “it makes everything better and cools things down on hot summer days.”

What You’ll Need

• 1 lb. of our lean ground beef (available at the farm store)
• 1 can (10¾ oz.) Campbell’s Tomato Soup
• ½ cup of your favorite salsa (we use homemade)
• ½ cup water
• 6 small flour tortillas (6-inch), cut into bite-sized pieces
• ½ cup of sour cream (optional, but our favorite version)
• 1 wedge (5 oz.) of our Four Leaf Clover cheese, freshly shredded

How We Make Tortilla Taco Skillet

Start with the beef: In a 10-inch skillet over medium-high heat, brown our ground beef, breaking it up as it cooks.

One thing you’ll notice about our beef is how lean it is – no excess fat to drain off, which makes cleanup easier and the dish healthier.

That’s the difference you get when cattle are raised with care on pasture.

Build the flavors: Stir in the tomato soup, salsa, water, and tortilla pieces.

The torn tortillas soak up all those delicious flavors and create a hearty texture that kids and adults both love.

Bring everything to a boil, then reduce the heat and let it simmer for 5 minutes.

Add in the sour cream now if you are doing Terry’s favorite version.

The cheese finish: Remove from heat and top with freshly shredded Four Leaf Clover.

I always recommend shredding fresh from the wedge.

It melts so much better than pre-shredded, and you’ll taste the difference our traditional cheesemaking methods make.

Let it sit for a couple of minutes while the cheese melts into that perfect golden blanket.

Ways to Make Tortilla Taco Skillet Your Own

Over the years, we’ve tried this recipe in lots of different ways depending on what’s in the pantry:

Mom’s way (and our favorite): Stir in ½ cup of sour cream after you turn down the heat – Mom always does this and says it makes the whole dish richer and more cooling for hot summer evenings. Trust me, she’s right!

For cheese lovers: Try mixing in some of our Galen’s Reserve or Royer Mountain with the Four Leaf Clover. The aged complexity elevates the whole dish.

If you like a little heat: Our Honduran Harvest cheese adds a distinctive flavor that adds just the right amount of heat from the local habanero peppers.

Why This Recipe Matters to Us

This isn’t just another recipe – it’s a connection between our farm and your kitchen.

When you choose our ground beef, you’re supporting sustainable farming practices and getting meat from cattle that live good lives on our pastures.

When you use our cheese, you’re getting something made by hand, with patience and care, using methods that have been passed down through generations of cheesemakers.

Every time you make this tortilla taco skillet, you’re part of our farm family’s story.

You’re helping us continue doing what we love – raising cattle, making cheese, and bringing honest food to families like yours.

The recipe serves 4 people and takes about 15 minutes from start to finish.

It’s perfect for those busy weeknight dinners when you want something satisfying but don’t have hours to spend in the kitchen.

Where to Find Our Products

You can pick up our ground beef and cheese at several convenient locations:

Farm Store: Stop by on Fridays from 4-6 PM or Saturdays from 10 AM to noon. It’s the best way to see the farm and chat with us in person.

Boalsburg Farmers Market: Find us at the market for the full selection of our cheeses. We don’t usually bring our beef along, but you can order ahead or pick some up from the other vendors.

Altoona Drop Sites: We have several convenient pickup locations around Altoona – perfect if you can’t make it to the farm.

If you haven’t visited us at any of these locations, this recipe is a great excuse to track us down.

Better yet, bring the kids to the farm store – they’ll love seeing the cattle and learning about where their food comes from.

We’re always here to chat about recipes, answer questions about our cheeses, or just catch up on how your family is doing.

That’s what matters most to us – the relationships we build with neighbors like you.

Thanks for being part of our farm family, and thanks to Mom for sharing this recipe that’s been feeding our family for years.

I can’t wait to hear how it works out in your kitchen!

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Find us at the farm store (Fridays 4-6 PM, Saturdays 10 AM-noon), Boalsburg Farmers Market, or our Altoona drop sites. We’d love to see you!

From our farm family to yours,
Anthony, Terry, David, and the whole Clover Creek team