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Northwest Enchiladas

Source: Mark Strahm

  • 2 pounds ground elk meat
  • 1 medium onion, chopped
  • 2 cans (15 oz each) tomato sauce
  • ¼ to ½ pound cheddar cheese, shredded
  • 1 Tablespoon chili powder
  • Salt & pepper to taste
  • 12 tortilla shells
  • Oil 

Brown meat and onion in small amount of oil. Season to taste with salt and pepper. In bowl combine tomato sauce and chili powder. In a small skillet heat taco shells in oil individually and drain on paper towels. After heating 2 or 3 shells, start fill drained shells with ground meat, 2 Tablespoons tomato mixture, and cheese. Roll shell and lay loose end down in a 9x13 baking dish. When all shells are filled cover with remaining tomato mixture and top with cheese. 

Bake in preheated oven at 350° for 30 minutes.


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