"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Oma's Venison Enchiladas Recipe

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This recipe for Oma's Venison Enchiladas, by , is from The IWO JIMA Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
MM3 Joseph K. Vogel, Carmine, Texas
Added: Friday, November 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground venison (or beef)
medium onion, chopped
1 tbsp. vegetable oil
of 1 small can chopped black olives or 6 ripe olives, chopped
tsp. salt
tsp. pepper
2 (10 oz.) cans enchilada sauce
1 dozen corn tortillas
2 cups (8 oz.) shredded sharp cheddar cheese
4 green onions, chopped

Directions:
Directions:
Brown venison or beef and onion in hot oil in a large skillet, stirring until venison crumbles; stir in olives, salt and pepper. Drain. Tear or cut tortillas into bite size pieces and add to meat. Then add enchilada sauce and pour into a greased 9 x 13 inch baking dish. Top with cheese.

Bake at 375 for 15 to 20 minutes or until thoroughly heated. Remove from oven; top with green onions, and serve immediately. Yield: 4 to 6 servings.

 

 

 

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