🫙 From the Spice Rack
Cowboy Chimichangas
1/2 pound chorizo 1 1/2 pounds ground venison, elk or antelope 1 package taco seasoning 1 (8 ounce) can tomato sauce 1 (8 ounce) can diced green chile, drained
maineasy
Ingredients8 items
Ingredients
- 1/2poundchorizo
- 11/2 pounds ground venison, elk or antelope
- 1packagetaco seasoning
- 1(8 ounce) can tomato sauce
- 1(8 ounce) can diced green chile, drained
- 1/2cuptaco sauce
- 6(8 to 10-inch) flour tortillas
- 11/2 cups monterey jack cheese, grated
Directions
- 1
Cowboy Chimichangas 1/2 pound chorizo 1 1/2 pounds ground venison, elk or antelope 1 package taco seasoning 1 (8 ounce) can tomato sauce 1 (
- 2
Cook over medium heat until browned
- 3
Stir in seasoning and tomato sauce, green chiles and taco sauce
- 4
Bring to a boil, then simmer, stirring until thickened
- 5
Add jalapeño peppers, if desired
- 6
Spoon mixture onto centers of flour tortillas
- 7
Fold in opposite sides and roll up, using wooden pick if necessary to keep filling inside
- 8
Use deep fry pan and oil or lard to within an inch from the top