1 pound ground venison

1- 4.5 oz. can chopped green chilis

*1 tsp. cumin powder

*1 tsp. chili powder

*1 tsp. oregano         (Substitute the *5 ingredients: 1 tsp Pit Boss Southwest BBQ Rub

* ½  tsp kosher salt                                                  1 tsp Pit Boss Honey Sriracha

* ½  tsp. coriander

 

1 cup shredded Monterey Jack cheese

¼ cup Cotija cheese , crumbled

8-10 flour tortillas

3 TBPS olive oil

 

We serve Taquito with our favorite dip below:

Heat in saucepan on low heat:

2 pkg. of 8 oz. cream and 1 can no bean chili com carne

Or you may serve with guacamole and sour cream.

 

  1. Heat cast iron skillet over medium heat and add 3 TBSP olive oil. Add ground game and cook until lightly browned. Combine the seasonings and the chopped green chilies with the meat. Remove when fully cooked.
  2. Layout the flour tortillas and evenly divide the meat mixture in the center of each one. Top each with both cheeses and roll up tightly placing the seam side down in a slightly greased cast iron skillet. Sprinkle cheese on top of Taquito and bake until golden brown.
  3. Serve with guacamole and sour cream.