Venison Burger Enchiladas
One of my favorite meals growing up was my mama’s enchiladas. It has now become a staple in my own home and it’s the perfect way to incorporate that wild game into your cooking. This recipe can be done with any ground burger, however I usually use venison or elk burger because that’s what’s in our freezer most of the time.
WHAT YOU NEED
1 lb burger
2 cans beans of choice (I like to use 1 can of black beans and 1 can refried beans but you can use pinto beans too.)
2 Tbsp taco seasoning
1 can tomato soup mix
1 can cream of mushroom soup mix
1 can red enchilada sauce (I use mild because of my kids but medium is my favorite!)
1 cup shredded cheddar cheese
Toppings of choice – I use avocados, tomatoes, shredded lettuce and sour cream
LET’S GET STARTED
Preheat oven to 350
Brown the burger on your cooktop and mix in taco seasoning. Remove from heat and drain out any liquid.
Add both cans of beans into the seasoned burger and mix well. This will be your enchilada filling!
Scoop about ½ cup of filling onto a tortilla, roll it and place it in the baking dish. I usually have enough filling to make 9-10 enchiladas. You can make more or less depending on how full you fill them.
Mix the tomato soup, cream of mushroom soup and the enchilada sauce together in a bowl. It will be slightly lumpy from the mushroom soup – no worries! Pour the mix over the pan of rolled enchiladas. (You may have extra mix depending on how many enchiladas you rolled. You won’t need all the mix for a 9×13 baking dish.) Top with shredded cheese.
Place the dish in your preheated oven for approximately 25-30 minutes. During this time, chop your fresh toppings.
Serve with fresh toppings and enjoy!