Tomorrow is Cinco De Mayo or May 5. Here in Texas it is an excuse to eat MORE delicious Mexican food. So in honor of Cinco De Mayo I made up a pan of my enchiladas.
Here it is:
1 pound of meat (I use leftover roast and shred it)
1/2 pound monterrey jack cheese, shredded
1/2 onion, chopped (if your family doesn’t like onions then leave it out)
18 corn tortillas
3 cans hot enchilada sauce
Preheat oven to 350 degrees. Pour a little enchilada sauce in the bottom of a 13x9x2 inch pan. Warm up the corn tortillas in the microwave. Take some shredded meat, a little chopped onion and a little cheese and put it in the center of the tortilla. Carefully roll tortilla up putting it seam side down in the pan. Keep doing that until the pan is filled up. Then pour more enchilada sauce over the top of the rolled up enchiladas. Sprinkle top with any remaining cheese. Cover the enchiladas with foil and bake for about 20 to 25 minutes.
Note: The recipe is extremely versatile. The meat I used in these enchiladas is leftover from our Easter pork loin. I had frozen the leftovers and thought I would do something with them later. I didn’t have quite enough meat for the enchiladas so I thaw out some venison roast that was leftover too. I combined the two meats together with a little enchilada sauce. These enchiladas turned out wonderful. This is a good way to use up any leftover meat.
All I can say to this one is yum!!! This is a great way to cook backstrap!
- 1 (14-1/2 ounce) can diced tomatoes (use can and add 1 can of water)
- 2 cloves garlic, crushed
- 1/3 cup vegetable oil
- all-purpose flour for dusting
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 1/2 pounds venison backstrap (see Note)
- 1 medium onion, cut into strips
- 1 medium bell pepper, cut into strips
- Cooked rice
- Cut steak into serving-size pieces. Season, to taste, with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over steak and simmer over low heat until meat is tender, about 1 1/2 hours adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper. Hint: Cook this in a slow-cooker, according to manufacturers instructions, on low for a most fabulous dinner. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 degrees F.
- Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber.
It is deer season. Venison isn’t one of my favorite meats to eat but I will eat it if hubby brings one home. I try to cook the venison in spicy dishes so I don’t taste the wild taste as much. It usually works. We had some summer sausage made this time with jalapeno and cheese in it. It turned out really good. We got a lot of hamburger and I need to be creative, thinking of ways to cook it besides using it in chili and spaghetti. I decided to cook it in a Taco Pie. The seasonings are spicy and I never would have known I was eating deer. If you aren’t a fan of venison and have some meat, give this recipe and try.
Venison Taco Pie
1 can refrigerated crescent dinner rolls
1 lb ground venison
3/4 cup chunky salsa
2 tablespoons taco seasoning mix
1 cup shredded cheese
shredded lettuce, as desired
diced tomato, as desired
Extra chunky salsa, as desired on top
Sour Cream, as desired on top
Heat oven to 375 degrees. Unroll dough, separate into triangles and place into an ungreased pie pan. Press over the bottom and up the sides to form the pie crust. Brown venison over medium heat, stirring occasionally, until thoroughly cooked. Stir in salsa and taco seasoning mix; simmer for 5 minutes. Spoon venison meat mixture into the crust-lined pan; top with cheese. Bake 15-18 minutes or until crust is deep golden brown and cheese is melted. Top with lettuce, tomato, salsa, and sour cream, as desired.