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Add a photoServings: 6
Ingredients
- 2 lb Grnd elk
- 1/2 c. Extra virgin olive oil
- 1 jar Picante sauce - (16 ounce)
- 16 x Pre-packaged corn tortillas - (16 to 20)
- 1 can Diced green chilies - (4 ounce) liquid removed
- 1 c. Lowfat sour cream
- 1 can Pinto beans - (16 ounce) liquid removed
- 1 c. Minced tomato
- 1 lb Mexican-style Velveeta cheese cubed
- 1 c. Olives sliced
Directions
- Preheat oven to 325 degrees.
- Brown grnd elk in skillet and drain grease. Return meat to skillet and add in picante sauce and chilies. Simmer 10 min; add in beans and 1/4 of cheese cubes and simmer till cheese is melted. Fill each tortilla with 1/4 c. meat mix, roll and place in baking dish seam-side down. Bake 25 min; top with remaining cheese cubes. Bake 10 to 12 min or possibly till cheese is melted. Top with lowfat sour cream, tomatoes and olives.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 380g | |
| Recipe makes 6 servings | |
| Calories 895 | |
| Calories from Fat 676 | 76% |
| Total Fat 75.62g | 95% |
| Saturated Fat 17.26g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 417mg | 17% |
| Potassium 894mg | 26% |
| Total Carbs 17.0g | 5% |
| Dietary Fiber 4.4g | 15% |
| Sugars 4.17g | 3% |
| Protein 38.22g | 61% |
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