Elk Enchiladas
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INGREDIENTS 2 pounds ground elk
1/2 cup olive oil
1 (16-ounce) jar picante sauce
16 to 20 pre-packaged corn tortillas
1 (4-ounce) can diced green chilies
1 cup sour cream
1 (16-ounce) can pinto beans, drained
1 cup tomato, chopped
1 pound Mexican-style Velveeta cheese, cubed
1 cup olives, slicedPreheat oven to 325 degrees.
Brown ground elk in skillet and drain off grease. Return meat to skillet and add picante sauce and chilies. Simmer 10 minutes; add beans and 1/4 of cheese cubes and simmer until cheese is melted.
Fill each tortilla with 1/4 cup meat mixture, roll and place in baking dish, seam side down.
Bake 25 minutes; top with remaining cheese cubes. Bake 10 to 12 minutes more, or until cheese is melted.
Top with sour cream, tomatoes and olives.
Serves 6