Elk Taco Skillet
Source: Rachelle Miller
- 1 pound ground elk meat
- 1 can (10 ¾ oz) condensed tomato soup
- 1 cup salsa or picante sauce
- ½ cup water
- 8 flour or corn tortillas (6"), cut into 1" pieces
- 1 cup shredded cheese
Brown ground elk. Add soup, salsa, water, tortillas, and half of the cheese. Heat to a boil. Cover and cook over low heat 5 minutes or until hot. Top with remaining cheese.
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