Mexican recipes that call for ground beef are a great way to use up ground venison. My guys LOVED these burritos and were super proud to have their venison hit the dinner table.
1lb.lean ground beef, or use 2 lbs. ground venison
1lb.ground venison, or use 2 lbs. ground beef
3/4tsp.ground cumin
1/2tsp.oregano flakes
1/2tsp.chili powder
1/2tsp.each salt and pepper
8oz.can Hunt’s Roasted Garlic Tomato Sauce, or substitute a 10 oz. can mild red enchilada sauce
16oz.can refried beans
1 2/3cupsshredded sharp cheddar, divided use
8-10 fajita-size flour tortillas, warmed so they are easy to work with
10oz.can mild red enchilada sauce
Chopped fresh cilantro, shredded cheddar or Colby-Jack, sour cream, salsa, etc, for garnishing
Instructions
Preheat the oven to 350 degrees F.
In a large cast iron skillet (I use Lodge brand, 12”) over medium high heat, cook the ground meats with the spices (including salt and pepper) until the meat is nicely browned, cooked throughout, and no pink remains, crumbling the meats as they cook. Drain any fats that accumulate in the skillet, then stir in the tomato sauce, bringing ingredients to a simmer, cooking for 2-3 minutes or until hot throughout.
Meanwhile, in a medium saucepan over medium heat, add the refried beans and 2/3 cup of shredded cheddar, stirring until all the cheese is melted; remove from heat.
Spread a small amount of the refried bean mixture onto each of the tortillas, followed by a small amount of the meat mixture and a good sprinkle of cheese; roll up each burrito.
Place the side-by-side into a greased 9 x 13 baking dish; top with as much enchilada sauce as desired, then a sprinkle of cheese over all. Cover with foil, baking the burritos for 15-20 minutes. Garnish with your desired toppings and enjoy. (Burritos can also be wrapped individually in plastic wrap and heated in the microwave as needed.)
Notes
If the venison you want to utilize in this recipe is a bit game-y and strong in flavor, give it an over night soak in Dr. Pepper first; drain well in a colander and then on a paper towel-lined plate, then proceed as recipe states. Also, note that this recipe calls for specific ingredients that have strong flavors - sharp cheddar, roasted garlic tomato sauce, red enchilada sauce, and cilantro - all of these will compliment the venison very nicely.www.ChefAlli.com