SANDRA'S TERRIFIC TACO SOUP

Such comfort on a rainy day...been our favorite for years...

Servings: (8)

Prep: 15 Mins.

Cook: 30 Mins.

INGREDIENTS

1 lb. lean ground moose, venison, or beef

1 small yellow onion, chopped

1 medium carrot, scrubbed and grated

2 TB dry taco seasoning

1/2 TB chili powder

1 TB dry ranch seasoning

1 14.5-oz. can diced Mexican tomatoes, do not drain

1 14.5-oz. can chili beans, drained and rinsed

1 14.5-oz. can black beans, drained and rinsed

1 15-oz. can tomato sauce

4 cups water

1 tsp freshly squeezed lime juice

1 2.25-oz. can sliced black olives, drained (optional)

1 cup frozen corn kernels

1/2-1 TB diced jarred pickled jalapeños, depending on your desired spiciness

Toppings:

--Shredded sharp cheddar cheese

--Lime Crema (1 cup sour cream mixed with 1 teaspoon freshly squeezed lime juice and 1/4 teaspoon lime zest)

--Tortilla chips

METHOD

In a medium heavy-bottom saucepan, brown the burger over medium-high heat. Add the onions and shredded carrots and continue cooking for 5 minutes, while occasionally stirring. Add the remaining ingredients in order listed. Stir, bring soup to a boil. Cover, and reduce heat to low and allow to simmer for 20 minutes; stir occasionally. 

Ladle soup into serving bowls.

Top each bowl with shredded cheese and a dollop of lime crema, then place tortilla chips on the side. ~ Enjoy! 

SANDRA'S ALASKA INSTANT POT VENISON (deer) ROAST

So easy and quick to put together, with an end result of no game-taste,

including fall-apart tender meat, and superbly delicious!!

Serves: 8-10
Prep: 15 Mins.

Cook: 80 Minutes

Pressure build/release: 40 Minutes

INGREDIENTS

2 Tbsp Mazola oil

5 lb venison roast, thawed and trimmed of excess fat and sinew (deer fat is not pleasant to the palette)

3 cups low-sodium beef broth

2 pkgs brown gravy mix

1 Tbsp worcestershire

1 tsp low-sodium soy sauce

2 Tbsp distilled vinegar

SEASONINGS

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp pepper

METHOD

Set Instant Pot to sauté and when hot add olive oil. Sear meat on all sides.  Remove to plate.

To pot, add beef stock, gravy packages, worcestershire, soy sauce, and vinegar. Whisk together, while scraping bottom of pot to get any stuck on pieces off the bottom to prevent burning. Place trivet back on bottom of pot.

Add meat back to pot. Place cover on instant pot, and turn top knob to sealing.

Cook on Manual high pressure 80 minutes. Natural release pressure for 20 minutes, then turn to venting to release any remaining pressure.

Open instant pot; remove meat for carving, adding as much liquid as you desire to keep meat moist (I use about 1 cup).  You can cube meat for soups/stews/chili, shred for French Dip sandwiches with horse radish-mayo or tacos or enchiladas or add bbq sauce for shredded beef sandwiches on hamburger rolls, etc. 

Save any remaining stock (should yield about 3 cups) in an airtight Mason Jar(s) for future use as an Au Jus, or for soups/stews after cooling to room temperature, cover, then store in refrigerator. ~ Enjoy!

SANDRA'S HOT ALASKAN MOOSE TACO DIP and MINI-BISCUIT APPETIZER

I created this recipe after being inspired by several variations that I've had in the past.

Here's my 'Alaska Spin' on this delightful appetizer

--------

You are able to make it to your exact spiciness level versus my medium version ~

simply substitute milder salsa for a lighter dip

or hotter salsa for a dip with more zest...

Yields: 6 to 8 servings

Prep: 15 Mins.

Bake 23-25 Mins.

INGREDIENTS

Dip:

1 lb extra-lean moose burger

1/4 teaspoon granulated garlic

1/4 teaspoon granulated onion

1 pkg. dry cheesy taco seasoning mix

2 cups medium salsa (from Costco)

1 cup Mexican-blend shredded cheese

1 cup shredded medium cheddar cheese

1 (4 oz. pkg.) cream cheese, cubed at room temperature

--2 green onions (both white and green parts), sliced

Atop dip/mini-biscuits:

1 pkg. Grand Biscuits, quartered and formed into balls

1 tablespoon melted butter

1/2 teaspoon granulated garlic

1 teaspoon dry cilantro

Paprika

METHOD:

Preheat oven to 350 degrees, while placing rack on lower 2/3'rds of oven, including placing a medium-size pan on the rack (you'll later be placing the cast iron skillet on this to catch potential drips).

Heat a seasoned, 10" medium-size cast iron skillet to medium high heat on the stovetop, then brown the burger with 1/4 teaspoon each of granulated garlic and granulated onion. After about 5 minutes of browning, add the cheesy taco seasoning and salsa, stir to combine. Reduce heat to low and let simmer for 5 minutes.  Turn off heat and fold in the three cheeses, just until melted and combined. Sprinkle top-center of mixture with green onions.

While reserving 9, place remaining biscuit balls around the perimeter. Place the reserved 9; one in center, and other 8 around it (see above photo).

Melt in the microwave the butter in a ramekin with 1/2 teaspoon of granulated garlic for 30 seconds. Using a pastry brush to combine. Brush the butter mixture gently over all biscuit balls. Sprinkle biscuit balls with 1 teaspoon dry cilantro and some paprika.

Place cast iron skillet in the preheated oven atop the hot pizza pan and bake for 23-25 minutes, until all biscuits are golden brown. Let hot dip cool 5 minutes (so you don't burn yourself), then serve immediately family style. ~ Enjoy!

SANDRA'S CHICKEN and FRESH VEGETABLE TACO SOUP

I created this recipe using what I had on hand today, and I tell you...

this Chicken and Fresh Vegetable Taco Soup is quite phenomenal, 

you truly must give this recipe a whirl...

Servings: (4-6)

Prep: 10 Mins.

Cook: 30 Mins.

INGREDIENTS

--1 cup uncooked mini-macaroni, cooked according to pkg directions but only to par-cook for 5 minutes, reserve after draining to add back during 'finishing' below...

Taco Soup:

1 tablespoon olive oil

1/2 medium white onion, chopped

1/4 red bell pepper, chopped

1 ear of fresh corn, kernels removed, reserving corn cob

1 stalk of celery, finely chopped

1/2 bunch fresh asparagus, cut in half and discard rough end sections;

--Cut tips to 1" lengths, then thinly slice stocks - both are cooked separately

1 (14.5-oz. can) stewed tomatoes, undrained (break apart in a small bowl with masher)

1/2 cup bottled chili sauce

2 cup of cooked, roughly shredded chicken

1 tablespoon of taco seasoning

1/2 teaspoon granulated garlic

2 cups of low-sodium chicken broth

3 cups hot water

Finishing:

Asparagus tips, reserved from above

1 green onion, both white and green parts, sliced

2 tablespoons freshly chopped parsley

1/2 teaspoon lime juice

Pasta par-cooked, reserved from above

--Optional side:

1 pkg Jiffy Cornbread, prepared according to package directions, with the addition to the batter before baking:

--2 TB shredded cheddar

--2 TB shredded Mozzarella

--1/2 teaspoon Old Bay Seasoning.

METHOD

In a medium heavy-bottom pot, par-cook the pasta, as stated above...for 5 minutes, drain; set aside.

Heat olive oil in same pot over medium-high heat. Add the onion, bell pepper, celery, sliced-stock-portion-only of asparagus, and corn kernels. Season with salt and pepper, to taste, and cook for 5 minutes.

Meanwhile, prepare the cornbread (as stated above), if using.

To continue with the soup, add stewed tomatoes with juices, chili sauce, chicken broth, water, taco seasoning and reserved corn cobs minus their kernels (adds flavor). Stir to combine. Bring to a boil, reduce heat to a simmer and cook for 15 minutes, uncovered. Remove, then toss the corn cobs.

Add all the finishing ingredients, and simmer, uncovered, 5 minutes longer.

Serve soup immediately, with the prepared cornbread. ~ Enjoy!

SANDRA'S LIP SMACKIN' ALASKA VENISON TACO SOUP

Nothing says 'comfort' more than this fun and delightful tasting soup
on a blustery winter day
that's guaranteed to bring a smile to your face!

Servings: (6 to 8)

Prep: 10 Mins.

Cook 25 Mins.

INGREDIENTS:

2 slices bacon, cut cross-wise into 1/4" strips

1/4 yellow onion, diced

1/4 red bell pepper, diced

1 fresh jalapeno, seeds and ribs removed, finely diced

1 (14.5 oz can) chili beans, undrained

1 (14.5 oz can) Mexican-style diced tomatoes, undrained

3 tablespoons taco seasoning

3 tablespoons medium Picante sauce (jarred salsa)

1 teaspoon red wine vinegar

2 tablespoons ketchup

1-1/2 to 2 cups water (depending upon your desired consistency)

1 pound left over venison roast, finely diced

Garnish:

Tortilla Strips (our's are from Costco)

Shredded medium cheddar cheese

Roma tomatoes, diced

Sour Cream

METHOD:

In a large skillet over medium-high heat, brown the bacon half way. Add onions, peppers, and jalapenos to the skillet; sauté for 5 minutes. Add remaining ingredients, (except diced venison and garnish toppings). Bring soup to a slight boil, reduce heat to low, cover, and let simmer for 15 minutes.  Add diced venison, cover, and heat through for about 5 minutes.

To serve, place generous handfuls of crushed tortilla strips in bottom of bowls, ladle taco soup over crushed chips, top each serving with shredded cheese, diced tomatoes, and a dollop of sour cream.  Place whole tortilla chips in center of dining room table.  When eating, scoop up the soup using whole tortilla strips (along with a spoon if you wish) ~ Enjoy!

SANDRA’S FIESTA TACO SALAD in BAKED TORTILLA BOWLS

It’s healthy and easy to create
lovely shell-shaped bowls for
taco salad that’s crispy and yummy...


I found my recipe and photograph 
featured on  6-17-12 @
http://whotalking.com/flickr/guacamole+recipe

Servings: 4

Prep:  15 Mins.

Bake/Cook: 10 Mins.

INGREDIENTS

Shells:

4 8” Flour Tortillas

Olive oil spray

Salad:

1 lb. extra-lean ground venison/moose/beef/buffalo

1 pkg. taco seasoning

¾ cup water

2 cups lettuce, chopped

1 medium tomato, chopped

1 (4 oz. can) sliced olives, drained

Homemade salsa and guacamole

¼ cup sour cream

2 cups shredded cheddar cheese

Fresh sprigs of fresh cilantro

METHOD

Preheat oven to 350 degrees.

Spray tortillas on both sides with olive oil.  Gently push tortillas down into ovenproof bowls to form the shell shapes.

Bake for about 10 minutes, just until tortillas become rigid and lightly browned.  Remove tortillas from oven and let cool (shells will become a bit more crispy).

Meanwhile, place a skillet over medium-high heat and brown the burger, add the taco seasoning and water, then simmer, uncovered, for 5 minutes.

Fill the shells by alternating layers of taco seasoned meat, lettuce, tomatoes, and olives.  Top each off with spoonfuls of salsa, guacamole, and sour cream.  Garnish with shredded cheddar cheese, and fresh cilantro sprigs. ~ Enjoy!

SANDRA’S SOUTH-OF-THE-BORDER CHICKEN STEW

A quick, hearty, and delicious stew.

Servings: (4)
Prep: 10 Mins. | 

Cook: 30 Mins.

Posted: By Sandra

INGREDIENTS

1 tablespoon olive oil

1 cup chopped celery

1 cup diced onions

2 garlic cloves, finely chopped

1 large russet potato, peeled, and cut into ½” cubes

3 cups cooked chicken

1 (1.25 oz. pkg.) taco seasoning, or Sandra’s Taco Seasoning Blend

1 (14.5 oz. can) diced tomatoes, undrained

1 cup whole-kernel frozen corn

1 (4 oz. can) diced green chilies, drained (mild, or medium spiciness)

1 (4 oz. can) sliced olives, drained

3 cups low-sodium chicken broth

1 teaspoon organic dried oregano

¼ teaspoon freshly ground pepper

METHOD

Garnish options:
Sour Cream
and Shredded Cheddar Cheese

Click here for the recipe:
 Sandra's Premium Cornbread Muffins

Heat a medium soup pot with olive oil over medium-high heat, and add the celery and onion, and saute until the onions are translucent.  Add the garlic and saute for 30 seconds.  Add the remaining ingredients and bring to boil; reduce heat, and simmer, covered, for 25 minutes, while stirring occasionally (being careful not to break up chicken pieces).  Enjoy!



SANDRA'S SUPER VENISON TACO SALAD

A crowd-pleasing taco salad
that your guests will rave about...

Servings: (8)
Prep Time: 15 min |
Cook Time: 15 min.

Posted by Sandra

INGREDIENTS

1 lb. lean venison burger
--(or moose, beef, or buffalo)
1 medium onion, chopped
1 large jar of medium spiced
Picante Salsa, divided
--(or mild if you like it less spicy)
1 pkg. taco seasoning
1 head of iceberg lettuce,
torn into bite-size pieces
1 red bell pepper, chopped
3 ripe roma tomatoes, chopped
2 sm. cans of sliced black olives, drained
2 cups sharp cheddar cheese, shredded
1 regular-size bag Nacho Cheese Doritos chips, slightly crushed
1/2 bottle of store-bought Russian Dressing

Garnish options:
--Sour cream
--Green onions, sliced
--Jarred pickled jalapeno slices

METHOD

In a large skillet over medium-high heat, brown the lean burger, and add the onions and cook until translucent. Add the taco seasoning, and a ½ cup of the salsa and simmer for 5 minutes more. Remove from heat, and let cool.

Meanwhile, tear the lettuce, and chop the bell pepper, and place them into a large bowl..  Add the tomatoes, olives, sharp cheddar cheese, and cooled meat mixture.

Just before serving, add crushed Doritos (so they retain their crunch), and pour in the remaining salsa and a 1/2 bottle of Russian Dressing.  Fold to combine. Serve with dollops of sour cream, a sprinkling of green onions, including a few pickled jalapeno slices. - Enjoy!


~~~~~~~~~~~~~


Tip:  At times, I also like to add a can of black beans, which have been drained and rinsed; plus there are many other potential variations, although the recipe as stated is my personal favorite that I often make!

SANDRA'S ELEGANT EIGHT-LAYER NACHO DIP

A fantastic dish that's a crowd pleaser and a perfect 
Cinco de Mayo appetizer, potluck contribution,
or just for a special game day occasion...

Servings: (12)
Cook/Prep: 30 mins.

Posted by Sandra

INGREDIENTS

***Cooked ingredients:
· 1 lb. lean moose burger (or venison, or beef)
· ½ white onion, diced
· ½ cup red bell pepper, chopped
· 2 garlic cloves, minced
· 1 can of refried beans
· 1 pkg. taco seasoning
· 1 teaspoon chili powder

***Guacamole:
· 2 avocados, peeled – seeds removed – and mashed with a fork.
· 1 teaspoon lemon juice
· ½ tomato, chopped
· sea salt and ground pepper, to taste

***Non-cooked ingredients:
· 2 cups sour cream (reserve some to dollop on top)
· 1 small can hot green chilies (or mild if you like it less spicy); although there are many ingredients so it's not too hot if you choose the hot option ;)
· 2 small cans sliced black olives
· 2 cups cheddar cheese, grated
· 2 cups medium picante salsa
· 1 tomato, chopped

***Garnish ingredients:
- 1 cup lettuce, shredded
- 1 tablespoon cilantro, chopped
- 2 green onions, sliced
-  a few dollops of sour cream on top.

-- Restaurant Style Tortilla Chips (for scooping)


METHOD

In a medium-size skillet heat to medium-high heat and brown the burger, about ¾’s the way through add the onion, bell pepper, garlic, taco seasoning, and chili powder; cooking until the onions are translucent. Add in the refried beans, and gently stir to combine, just until bubbly. Remove from heat, and let cool.

Make guacamole by smashing the avocados in a small bowl with a fork, and add the lemon juice, and chopped tomato; mixing to combine.  Season with sea salt and ground pepper, to taste.

Layer cooled meat mixture on bottom of 9”x13” glass dish (or other decorative vessel), and then layer sour cream, guacamole, green chilies, black olives, shredded cheese, picante sauce, chopped tomatoes, lettuce, cilantro, and green onions.  Top with dollops of sour cream.  Serve at room temperature, and for easy dipping with restaurant-style flour tortilla chips. - Enjoy!

~~~~~~~~~~~~~~~~~

Tip:  I provide a serving spoon to scoop out layers of dip onto small serving plates so the guests can also place chips alongside.

SANDRA'S FAJITA SEASONING BLEND

A great blend of spices 
to make your fajitas, burritos, tacos
and other Mexican 
dishes outstanding...

INGREDIENTS

¼ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cayenne
¼ teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon fine-grained kosher salt
2 teaspoons chili powder
1 teaspoon dark brown sugar
1 chicken bouillon cube, finely crushed

METHOD

Mix all ingredients in a small bowl until well combined.

Store in a labeled airtight container in your pantry.

I make large batches of this recipe to have plenty on-hand for those busy nights, as Fajitas are quick and easy to make and oh so tasty. - Enjoy!

~~~~~~~~~~~~~~~~~~~~~

TIP: When using dry spices place in palm first and rub with finger to activate oils before adding to recipes.

(Click here for 
Sandra's Fiesta Fajitas)

SANDRA'S TACO SEASONING BLEND

This is my 'low-sodium'
homemade blend so I no longer
have to purchase
the store-bought pre-packaged version...

Yields: (Equivalent to 1 pre-packaged store-bought version)

Prep: 3 Mins.

***Low-Sodium Version***

INGREDIENTS

1 tablespoon chili powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

Pinch of cayenne

¼ teaspoon dried oregano

½ teaspoon paprika

1 teaspoon ground cumin

¼ teaspoon kosher salt (not table salt)

¼ teaspoon freshly ground pepper

METHOD

In a small bowl, mix together chili powder, garlic powder, onion powder, cayenne, oregano, paprika, cumin, kosher salt and ground pepper. Store in an airtight container, or use immediately.

This recipe is for 1 lb. of burger.  Brown burger over medium-high heat, add all of the taco seasoning, 1/2 tablespoon flour, and mix thoroughly. Add 2/3 cup of water, and stir to combine.  Reduce heat to low, and let it simmer, uncovered, for 5 minutes, while occasionally stirring. ~ Enjoy!

~~~~~~~~~~~

Tip: Feel free to make large batches of taco seasoning, and seal in an airtight container.  Label container that the equation per 1 lb. of burger is 2-1/2 tablespoons of prepared taco seasoning, ½ tablespoon of flour, and 2/3 cup of water, then simmer for 5 minutes.

SANDRA'S SUPER BREAKFAST BURRITO

A hearty and delicious breakfast to prepare for your
family when you're all on-the-run...

My recipe of this burrito was featured on 1-16-11 @
http://paper.li/tortillaland/1302552605

Servings: (2)
Prep: 5 Mins. |
Cook 10 Mins.

Posted by Sandra

INGREDIENTS

1 medium russet baked potato (*See below)
2 strips quality bacon, browned and crumbled
2 tablespoons red onion, finely chopped
2 tablespoons red bell pepper, finely chopped
¼ teaspoon kosher salt
¼ teaspoon ground pepper
2 eggs, lightly beaten
4 tablespoons medium cheddar cheese, shredded
1 tablespoon fresh basil, chopped (or cilantro is my preference at times)
2 (10”) flour tortilla shells
-- Taco sauce (for dipping) – or feel free to make: (Sandra's Homemade Mexican Salsa)

METHOD

Prepare a plate by lining only half with paper towel, and set aside.

Scrub an unpeeled potato, and pierce it with a paring knife, and then microwave on high for 4 minutes. Carefully remove potato (it’ll be hot) and cut in half lengthwise and allow it to cool by setting it aside.

Meanwhile, heat a large nonstick skillet over medium heat, and brown the bacon, until crispy, (reserving drippings) and place cooked bacon on paper-towel lined portion of plate for later chopping into crunchy crisps.

Peel and chop the baked potato into ¼” cubes and add to skillet, along with red onion, and red bell pepper, kosher salt and ground pepper, sautéing just until onions are translucent, and then remove mixture to other half of plate.

Reduce heat under skillet to low. Add the crunchy bacon crisps to the beaten eggs, and scramble in skillet, and remove from heat.

While the heat is on low, toss a tortilla directly onto burner, until slightly browned and bubbly, about 30 seconds per side, and repeat with remaining tortilla. Place each tortilla on a serving plate and evenly fill with the scrambled eggs, potato/vegetable mixture, and then sprinkle with cheddar cheese and fresh basil (or cilantro). Roll each tortilla up; cut them diagonally in half, and serve with taco sauce or homemade salsa. – Enjoy!

~~~~~~~~~~~~~~~~

*Tip: I always have a baked potato or two wrapped in foil on-hand in the refrigerator after microwaving them, which are quick to eat alone, or to prepare in recipes such as this.

SANDRA'S TACO PIZZA - HOMEMADE

I created this recipe inspired by a pizza I ate at a local eatery
while attending a conference in the San Francisco Bay Area...

Servings: (6 to 8)
Prep: 20 mins. |
Baking: 25 mins. total + rising time

Posted by Sandra

INGREDIENTS:

***Dough:
1-1/2 cups warm water
½ teaspoon sugar
2-1/4 teaspoons active dry yeast (or 1 packet)
3-1/3 cups all-purpose flour, plus more for rolling out dough
1 teaspoon kosher salt
1 tablespoon olive oil, plus more in other steps
1 teaspoon cornmeal

***Sauce:
1 lb. ground moose/venison/beef/buffalo/chicken/turkey burger
1 onion, diced
2 cloves of garlic, chopped
1 pkg. taco seasoning
1 (14.5 oz.) cans diced tomatoes with zesty mild green chilies, undrained
1 cup of picante salsa (or make this: Homemade Mexican Salsa)

***Toppings:
1 (14.5 oz.) can of refried beans
1 (2.25 oz.) can of sliced black olives
2 cups of mexican-blend cheese, shredded

***Garnish options:
1 roma tomato, de-seeded and chopped
1 cup shredded lettuce
¼ cup mexican blend cheese, shredded
1 green onion, finely sliced
2 tablespoons nacho cheese chips, finely crumbled
taco sauce

METHOD:

***Prepare the dough:
In the bowl of standing mixer fitted with a dough hook, combine warm water, sugar and yeast. Let stand for 5 minutes until yeast blooms. Add flour, kosher salt, and olive oil. Mix on medium speed for 5 minutes, just until the dough is smooth elastic. Spray a medium-size bowl with oil, and place the ball of dough in it, rubbing it around in oil, and then flip over and cover with a clean towel. Place bowl of dough in a warm place until it has doubled in volume, about 1 hr., and place dough on floured surface and roll out into a 12” round, building up the outer edge slightly. Transfer to an oiled pizza pan that has been slightly sprinkled with cornmeal. Brush the entire top and outer edge of unbaked crust with olive oil. Par-bake the crust in a 425 degree oven for 10 minutes. Remove from oven, and set aside.

***Prepare the sauce:
Meanwhile, heat a medium-size skillet over medium heat, add the moose/venison burger, onion and saute until burger is browned. Add the garlic, and taco seasoning. Stir in the diced tomatoes with zesty mild green chilies, and picante salsa, and then simmer until sauce is reduced and mixture thickens, about 5 to 7 minutes. Remove and let cool to room temperature before spreading on pizza crust.

***Prepare the toppings:
Spread with a spatula the refried beans over crust. Ladle the sauce evenly over the pizza to within ½” of edge. Sprinkle with the sliced black olives, and shredded mexican-blend cheese. Place pizza on middle rack in oven, and bake at 425 degrees for 15 minutes, until crust is golden brown. Remove and sprinkle with garnish ingredients in the order listed - Enjoy!

~~~~~~~~~~~~~~~~

Tip: Prepare the sauce so it can cool, and other topping and garnish ingredients while pizza dough is rising.

SANDRA'S HOMEMADE RUSSIAN DRESSING

A tangy delicious dressing that I use
with many salads, including my
awesome Taco Salad...

Yields: (1/2 cup)
Prep: 5 mins.

Posted by Sandra

INGREDIENTS:

1/3 cup ketchup
2 tablespoons honey
2 tablespoons red wine vinegar
Pinch of salt
3 tablespoons grated onion
1 teaspoon worcestershire
3 tablespoons olive oil


METHOD:

Whisk all ingredients in a medium-sized bowl until emulsified. Place into refrigerator in an airtight, covered, glass container. – Enjoy!

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...

SANDRA'S FIESTA TACO SALAD

A fiesta explosion of flavors that will
quickly become one of your
family's favorite
go-to salads...

Servings: (8)

Posted by Sandra
Prep Time: 15 min |
Cook Time: 15 min.

INGREDIENTS

1 lb. lean beef burger (or moose/venison)
1 medium onion, chopped
1 large jar of medium spiced Picante Salsa (divided)
1 pkg. taco seasoning
1 head of iceberg lettuce, torn into bite-size pieces
1 green bell pepper
1 pint of cherry tomatoes, cut into quarters
2 sm. cans of sliced black olives, drained
2 cups cheddar cheese, shredded
1 regular-size bag Nacho Cheese Doritos chips, slightly crushed
1/2 bottle of Russian (or French) Dressing
--[or click for: Homemade Russian Dressing (make double batch)]

Garnish Options:
Sour cream
Green onion, sliced
Jarred pickled jalapeno slices

METHOD

In a large skillet, brown the lean burger 3/4's of the way, and add the onions and cook until translucent. Add the taco seasoning, and a ½ cup of the salsa and simmer for 5 minutes more. Remove from heat and let cool.

Meanwhile, tear the lettuce, and chop the bell pepper. Add them to a large bowl; plus the tomatoes, olives, and cheese. Once cooled, add the meat mixture.

Just before serving add the crushed Doritos (to maintain their crunchiness), and pour in the remaining salsa, and the 1/2 bottle of Russian dressing (or more if you like).

Toss to combine. Serve with a dollop of sour cream, sprinkle with green onions, and pickled jalapeno slices.