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Recipe Contributed by Editor in Chief J. Townsend
This quick and delicious meal allows you to use up that last bit of wild game you have in the freezer before the season opener. You can substitute any ground wild game meat like venison, elk, antelope, etc. If you want an alternative without the tortillas then check out our Ground Venison Enchilada French FriesÂ recipe.
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1 lbs of ground wild game meat (Venison, Elk, Antelope)
2 tbsp of olive oil
Â½ cup of minced onion
1.75 (15oz) of prepared black beans
1 cups of prepared white or brown rice
1 Tbsp. Chili Powder
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/4 tsp. Crushed Red Pepper Flakes
1/4 tsp. Dried Oregano
1/2 tsp. Paprika
1 1/2 tsp. Ground Cumin
1 tsp. Salt
12 corn tortillas
1.5 cups (12oz) Enchilada sauce
Shredded Cheddar Cheese
- Pre-heat your oven to 400 degrees
- Coat the inside of a large cast iron skillet with 1 tbsp of olive oil and set aside.
- Bring a large skillet to heat over a medium-high flame and add 1 tbsp of olive oil
- Add the ground meat, onion, beans, rice, seasonings
- Cook until the meat is brown, stirring frequently
- Remove from heat
- Place 2-3 spoonful of meat into each corn tortilla.
- Roll the tortillas and place inside of the cast iron pan
- Pour the Enchilada sauce over the top of all of the rolled tortillas
- Sprinkle the desired amount of cheese on top of the enchilada sauce
- Bake in the oven for 10-15 minutes or until all of the cheese is melted