Venison Chimichanga Recipe

Chimichanga Recipe

  • Chimichanga Recipe1 pound ground venison
  • 1 medium onion, chopped
  • 1/3 cup Pace picante sauce
  • salt and pepper to taste
  • 2/3 cup cheddar cheese, shredded
  • 1 package egg roll wraps
  • oil

Brown venison with onion, making sure you crumble till fine texture. Drain. Add picante sauce, salt and pepper and simmer till juice is gone. Add cheese and stir until mixed well. Roll into egg roll wraps and fry until golden brown. Serve on a bed shredded lettuce, top with either more cheese, sour cream or a spoonful of guacamole. Don’t forget to share this Chimichanga Recipe so everyone can enjoy.  

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Gregory Beckman

About the Author:

Hi, I am Gregory Beckman, as the main owner of Military Hunting and Fishing let me tell you a little bit more about myself. I am currently an active duty member in the United States Coast Guard. I have been privileged to traveling the world. My experiences have shaped the way that I see the world and my memories will stick with me for a lifetime. Although I may not live in the country, the country lives in me. Traveling the world I have had the chance to experience the wonders of nature in many different places, meeting many different people and tasting wild game that the normal person would not get to experience. Although these experiences have kept me away from home, it has instilled a deep passion of hunting and fishing in my blood. Thank you for joining our site, and I look forward to interacting and sharing stories of our hunting adventures. Gregory A. Beckman
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