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Crockpot Venison Enchiladas (or Ven-chiladas!)
Matt & Bonnie Stanton
Urbana, IL
1 1/2-2lbs Ground Venison
1 chopped onion
1-2 packs taco seasoning
2 small cans
chopped green chilis
1 1/2 cans enchilada sauce
1 can refried beans
2 small cans sliced black olives
1 1/2lbs
Shredded cheddar cheese or shredded taco cheese
1 pack yellow corn tortillas
Garlic Salt or powder
Lightly
brown venison, add salt, pepper and garlic powder. Then add Taco seasoning and chilis. Cut tortillas stack into quarters.
Pour a little enchilada sauce in the bottom of the crockpot and then layer corn tortillas, refried beans, venison, cheese,
olives, enchilada sauce. Repeat layers until crockpot is full. Top off with cheese and olives. Cook on low for 4-6 hours.
Serve with sour cream and hot sauce.
The Chrisagis Family
Champaign, IL
1 Med to Large Venison Roast
2 Jars of Mild Peperoncini Peppers
2 Packets of Zesty Italian Good Seasonings
Dry Salad seasoning
1 Cup of Water
Put in Crock Pot for at least 6 hours. Fall Apart Tender
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