BULGING ELK
BURRITOS
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Source:
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North American Hunting
Club
"Wild Game Cookbook" p.126, S. & K. Campbell, Sequim, WA |
Prep Time:
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Varies
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Ingredients |
Utensils |
| 1 pound elk, ground or moose
meat |
Saucepan |
| 4 large soft tortillas |
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| 2 1/2 cups refried beans |
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| 1 cup brown rice, cooked |
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| 1/2 cup grated cheddar cheese |
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| 1 - 1 1/2 teaspoons cumin |
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| 1/4 teaspoon mild chili powder |
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| 1/4
teaspoon salt |
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Directions
Combine beans and rice in a saucepan
Heat on low until warm through
While the beans are heating, turn the oven on low
Place tortillas in a folded damp towel and place in the oven
Add spices and salt to meat mixture to taste
Place a warm tortilla on plate, keeping other tortillas covered
Place 1/4 bean mixture on flat tortilla, leaving 2 inches at bottom of
tortilla so it can be folded up
Add 1/4 cheese, salsa, sour cream, lettuce or anything else that sounds
good
Fold up the bottom and roll the sides around
Assemble the rest the same way |
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