Slow Cooker Venison Burritos Best Family Recipes
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| Slow Cooker Venison Burritos |
"My family are massive-time hunters. I am usually searching out tasty, healthy approaches to prepare the sport in my freezer. This is considered one of my favourite alternatives for the usage of up the from time to time hard round steaks - and it could not be extra easy! It is also exceptional with elk and beef."
Ingredients :
- 1 half pounds boneless venison spherical steak
- 1 (sixteen ounce) jar salsa
- 1 (15 ounce) can black beans
- 1 (15.25 ounce) can Mexicorn, drained
- 1 (3 ounce) bundle cream cheese, cubed
- eight (12 inch) flour tortillas, warmed
- 1 (eight ounce) bundle shredded Mexican cheese blend
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 6H15M |
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- Place the venison steaks into the bottom of a sluggish cooker; cover with the salsa. Discard half of the liquid from the black beans, then pour the beans into the sluggish cooker along with the Mexicorn.
- Set the sluggish cooker on LOW, and cook dinner 6 to 8 hours until the venison pulls aside without difficulty with a fork.
- Break up the meat into chew sized pieces, then stir inside the cream cheese cubes until melted. Place a tortilla onto your paintings floor, then spoon a number of the filling halfway between the bottom edge and the middle of the tortilla. Flatten the filling into rectangle form with the back of a spoon. Sprinkle some of the Mexican cheese combination over the filling. Fold the lowest of the tortilla snugly over the filling, then fold within the left and right edges. Roll the burrito as much as the top part, forming a decent cylinder. Repeat with the last components.
Notes :
- Try using a Reynolds® sluggish cooker liner to your sluggish cooker for less complicated cleanup.
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