ground deer burritos

by todd spurlock
(new iberia, la)

1 lb ground venison

1 green bellpepper
1 large yellow onion
1 can/pack enchilada sauce
1 pack large enchilada tortillas
1 lb shredded mexican cheese
salt and pepper to taste

sautee onion and bellpepper in a skillet until wilted. add ground meat and cook till done. use a cookie sheet for preparations. place tortilla on cookie sheet and fill with meat/veggie mix. roll tortillas and place in casserole dish (a large caserole dish should hold about 6-8 burritos). pour enchilada mix on top of burritos then put cheese on top. pre heat oven to 350 degrees and bake for 20 minutes or until cheese is totally melted and bubbling. the burritos have so few ingredients that the venison flavor is prominent and yet so delicious.

todd spurlock
new iberia, la

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