1lb ground venison
1 cup onion (chopped)
1 Tbsp butter
2 Tbsp Garlic (minced)
1 ½ -2 Tbsp Flour
1 cup beef broth
1 Tbsp taco seasoning
1 8oz can tomato sauce (No Salt Added)
4 wheat tostada’s
Monterey cheese (shredded)
2 jalapeno peppers fresh (sliced diced and seeded)
½ cup cilantro chopped reserve some for garnish
Heat skillet add venison and onion cook until crumbled and brown. Preheat oven to 400 degrees. In small saucepan melt butter and sauté garlic for 1 minute. Sprinkle flour in skillet stirring constantly add broth, cilantro, peppers and tomato sauce bring to boil add 1 ½cup tomato mixture to venison reserving the other half for later. Place one tortilla in 9 inch pie pan add 1 cup meat mixture and another tortilla layer and end up with tortilla. Spread remaining tomato sauce mixture on top of the last tortilla and top with cheese. Babe for 10 to 15 minutes. Garnish with cilantro and jalapeno’s.
Recipe courtesy of winkleman.com
