Recipe by Lori
"My family are big-time hunters. I am always looking for tasty, healthy ways to prepare the game in my freezer. This is one of my favorite options for using up the sometimes tough round steaks - and it couldn't be more simple! It is also great with elk and beef."
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1 1/2 pounds
boneless venison round steak
1 (16 ounce) jar
1 (15 ounce) can
1 (15.25 ounce) can
1 (3 ounce) package
cream cheese, cubed
8 (12 inch)
flour tortillas, warmed
1 (8 ounce) package
shredded Mexican cheese blend
I really liked this recipe. At first I was scared to add the cream cheese, I thought it would get all grainy. I added it to a small scoopful though and it blended right in. I was also forced based on my cupboard to make a few substitutions: I substituted kidney beans for black beans, regular corn for mexicorn and threw in a few spare jalapeno peppers. It was still delicious!
I have a hard time eating venison sometimes due to its gamey flavor--this recipe helped it along nicely. Would also be good without the tortillas as a chili.
This was very bland as is. We ate them and then threw a packet of taco seasoning in because there was no flavor
I am the submitter of this recipe. I just want to make a couple notes. Make sure you use THREE (3) ounces of cream cheese, not the full 8 ounce block. Also, the mexican cheese blend is optional. Enjoy!
My husband is also an avid hunter. I love that this recipe using the tough steaks because those are the only ones that I usually have trouble enjoying. This was very yummy and the whole family really enjoyed it. I will be making it again!
I had it without the shredded cheese and it was awesome. A very easy to prepare one dish meal and can feed quite a large family. One was filling enough that I didn't overeat. Quite a nice meal.
O.k., I have never entertained writing a review but WOW, this was good!! I do NOT like the taste of venison, but my husband is an avid hunter, and we have a freezer full. This was really good!! The kids ate it, I would've never known, and there are NO leftovers!! Awesome recipe!!!!
Great,very simple recipe - we omitted cream cheese and tortillas and served over rice - also used regular canned corn and added diced jalapenos - boys sill added tabasco to kick it up
Excellent Recipe. I also made this with chicken as I didn't have any venison in the fridge. The chicken came out very tender. I made only a few modifications: I added one 10 oz can of mexican diced tomatoes drained and then 6 oz of salsa so as not to use up all of my salsa. I also put in regular corn but then added 2 tbs of thick gourmet salsa with a red pepper base. I added a 10 oz can of refried beans and I also used 4 oz of cream cheese as to get the consistency I wanted in the end.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Venison Burritos
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 658
** Calories from Fat: 217
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