SANDRA'S VENISON BURRITOS VENDOR-STYLE

Burritos are fantastic, hearty and delicious!

Especially with homemade pico de gallo and guacamole,
which I made with indoor-grown jalapeno peppers...

Servings: (4)
Prep Time: 15 min.
Cook Time: 15 min.

INGREDIENTS

***Meat mixture
· 1 lb. extra lean venison burger (or moose, buffalo, or beef )
· 1 package taco seasoning (click link for homemade)
· ¾ cup water
· 1 (14.5 oz.) can of refried beans

***Garnish
· 2 cups cheddar and/or Mexican blend shredded cheese
· ¼ head iceberg lettuce, shredded
· 2 tomatoes, diced
· 2 green onions, thinly sliced
· 1 cup sour cream

Homemade pico de gallo- Um-Um Good!

· 1 cup Picante Salsa (or homemade is better, click here: [Sandra's Mexican Salsa (pico de gallo) and Guacamole]
· 1 avocado, sliced into diagonal strips

· 4 (10”) flour tortillas

METHOD

In a large skillet over medium heat brown burger. Add taco seasoning with water and simmer until liquid cooks down, about 7 minutes. Add refried beans and fold in, just until warm and incorporated; reduce heat to keep warm.

Meanwhile, prepare garnishments by placing wet ingredients in small bowls or ramekins, and others on a separate large platter and/or in small decorative bowls or plates.

Preheat a dry large non-stick skillet to medium heat; once heated place flour tortilla in dry skillet until it begins to slightly bubble, turn over and do the same on the other side (this process removes the “flour & tangy” taste). [In our house each person does their own.] Place warm tortilla on plate by adding a couple large spoonfuls of meat mixture diagonally across the center and top with garnish ingredients in the order listed above. Roll up as in photograph and enjoy!!!

VENDOR STYLE: Wrap inside a square of tinfoil, making “TO GO” burritos—these are excellent warm or at room temperature—out on the boat, at camp, driving out the road or wherever your outing takes you...