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You typically don’t think about Mexican when it comes to venison, but the lean meat is ideal for this zesty treat.
3-pound venison round steak (cooked & shredded)
1/2 pkg. taco seasoning
1/4 cup guacamole
1/2 cup taco sauce
1 onion (chopped)
2 tsp garlic (minced)
1 4 oz. can diced green chili peppers
1 10 oz. can diced tomatoes w/green chili peppers
1 16 oz. jar chunky salsa
1 16 oz. can refried beans
Flour tortillas
3 cups shredded cheddar cheese
2 tsp butter
Preheat oven 350 degrees. In a large pan add onion, garlic and butter. Sauté until tender and add green chili, tomatoes salsa, guacamole, refried beans, taco seasoning and meat. Simmer for 10 minutes. In a 4x13 glass baking dish, add meat mixture in a thin layer. Then add tortilla shells in pieces to cover. Add cheese and repeat in layers until pan is full, ending with cheese. Place in oven 15-20 minuets until cheese is melted & brown.
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