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Slow Cooker Venison Burritos

Slow Cooker Venison Burritos

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Venison Burritos is rated / 5 based on votes.

Print Recipe

Preparation time: 15 minutes
Slow Cooker Size 3.5L+
Serves: 8
Cooking time: 6-8 hours on Low setting

Ingredients:

  • 1 x 225 g (8 oz) pack of shredded Mexican cheese blend
  • ½ kg (1 ½ lbs) boneless venison round steak
  • 425 g (15 oz) Mexicorn, drained
  • 8 x 30 cm (12 inches) flour tortillas, warmed
  • 450 g (16 oz) salsa
  • 1 x 85 g (3 oz) pack of cream cheese, cubed
  • 425 g (15 oz) black beans

Steps:

  1. At the bottom of slow cooker, place the venison steaks and pour in the salsa.
  2. Remove half of the liquid from the black beans and pour the beans with the Mexicorn into the slow cooker.
  3. Cover and cook for 6 to 8 hours over low heat.
  4. Take the venison off the heat and shred using a fork.
  5. Cut the meat into bite size pieces.
  6. Add the cream cheese cubes into the slow cooker and cook until melted.
  7. Place the tortilla onto the plain surface and place the fillings at the center of tortilla using a spoon.
  8. Use the back of the spoon to flatten the filling.
  9. Sprinkle with Mexican cheese then fold both end of tortilla and roll the burrito up to the top edge.
  10. Serve.

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