VENISON BURRITOS
Phyllis Speer
- 1½ lb. ground venison
- 1 onion, chopped
- 6 cloves garlic, sliced
- 1 4 oz. can green chilles
- 4 beef bouillon cubes
- 1 tsp. salt
- 1 14.5 oz. can diced tomatoes
- Monterey Jack cheese
- Sliced jalapenos
- Salsa
- Large flour tortillas
Spray deep skillet with vegetable spray. Cook venison, onions, and garlic until venison is brown. Crumble and add bouillon cubes and salt. Mix well. Add tomatoes, stir and simmer until most of the liquid is gone, about 30 minutes.
Sprinkle cheese in strips in center of tortilla. Add about ½ cup meat mixture. Fold tortilla over mixture. Turn up end and continue to roll. Serve with jalapenos and salsa.
Viewer Comments
We absolutely love these. They are a winner at our house.
Comment made by Renae Whitt on 24 Sep 2008
