Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Variety Meats >> Venison 23

Print this Recipe    Venison 23

Mexican Venison

2 lbs. ground venison
1 lrg. onion (minced)
2 lbs Velveeta cheese (cubed)
1 (16oz) can enchilada sauce
1 (8oz) can chili w/o beans
1 (6oz) jar jalapeno peppers, chopped and drained

Combine cubed cheese, enchilada sauce and chili in a slow cooker.
Cook over low heat until cheese melts stirring often. Brown the
ground venison and minced onion. add the venison and onion to the
melted cheese and mix together well. Add the jalapenos and stir,
cover and simmer for an hour, stirring occasionally. Serve with
tortilla chips.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.