Photo: Lily Banse
Slow Cooker Venison Burritos
7 ingredients
15 min + 6 hr
8 burritos
openrecipes
"My family are big-time hunters. I am always looking for tasty, healthy ways to prepare the game in my freezer. This is one of my favorite options for using up the sometimes tough round steaks - and it couldn't be more simple! It is also great with elk and beef."
Estimated Nutrition (whole recipe, rough)
1351
Calories
90g
Protein
43g
Fat
146g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Venison | 100g cooked | 158 |
| Tortilla | 1 medium flour (45g) | 140 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cream Cheese | 1 oz (28g) | 99 |
| Tomato | 1 medium (123g) | 22 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 pounds boneless venison round steak
- 1 (16 ounce) jar salsa
- 1 (15 ounce) can black beans
- 1 (15.25 ounce) can Mexicorn, drained
- 1 (3 ounce) package cream cheese, cubed
- 8 (12 inch) flour tortillas, warmed
- 1 (8 ounce) package shredded Mexican cheese blend
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes