07-04-2004, 04:04 PM
[font "Arial"][#000000][size 3][red]A variation of a favorite Mexican dish that is not only quick, but great tasting![/red] [/size][/#000000][/font]
[font "arial"]~ 2 lbs ground deer *
~ 1 large jar of your favorite salsa
~ 2 cups beef broth
~ 1 tbsp chili powder (more if you like it spicy)
~ cornstarch (for thickening)
~ non-stick cooking spray
~ 2 pkgs flour tortillas, large size
~ 2 cups grated cheddar cheese
Brown the deer in a skillet which has been coated with the non-stick cooking spray. When the meat is cooked add the jar of salsa, simmer 10 minutes.
Spray a 9x13x2 cake pan with non-stick spray. Preheat oven to 350 degrees.
Spoon the meat mixture down the center of tortilla. Roll up and place in rows in cake pan, continue till all the tortillas have been filled.
In a skillet, place chili powder and all but 1/2 cup of the beef broth. To the remaining broth add 4 tbsps cornstarch, stir till smooth. Add this to the skillet. Over medium heat stir until mixture is a gravy consistency.
Pour enchilada gravy over tortillas in cake pan, cover with grated cheese. Bake in oven for 30 minutes. Let cool for 10 minutes and enjoy! [/font]
[font "Arial"][#000000][size 3]*Shredded leftover deer roast can be substituted in place of the ground venison and mixed with the salsa.[/size][/#000000][/font]
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[font "arial"]~ 2 lbs ground deer *
~ 1 large jar of your favorite salsa
~ 2 cups beef broth
~ 1 tbsp chili powder (more if you like it spicy)
~ cornstarch (for thickening)
~ non-stick cooking spray
~ 2 pkgs flour tortillas, large size
~ 2 cups grated cheddar cheese
Brown the deer in a skillet which has been coated with the non-stick cooking spray. When the meat is cooked add the jar of salsa, simmer 10 minutes.
Spray a 9x13x2 cake pan with non-stick spray. Preheat oven to 350 degrees.
Spoon the meat mixture down the center of tortilla. Roll up and place in rows in cake pan, continue till all the tortillas have been filled.
In a skillet, place chili powder and all but 1/2 cup of the beef broth. To the remaining broth add 4 tbsps cornstarch, stir till smooth. Add this to the skillet. Over medium heat stir until mixture is a gravy consistency.
Pour enchilada gravy over tortillas in cake pan, cover with grated cheese. Bake in oven for 30 minutes. Let cool for 10 minutes and enjoy! [/font]
[font "Arial"][#000000][size 3]*Shredded leftover deer roast can be substituted in place of the ground venison and mixed with the salsa.[/size][/#000000][/font]
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