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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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