This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 6+ hrs

Slow Cooker Venison Burritos

Read Reviews (39)

"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." — Lori

Ingredients Edit and Save

Watch video tips and tricks

Amazing Pork Tenderloin in the Slow Cooker

Slow Cooker Ham

Tangy Slow Cooker Pork Roast

Awesome Slow Cooker Pot Roast

Slow Cooker Enchilada

Easy Slow Cooker French Dip

Charley's Slow Cooker Mexican Style Meat

Slow Cooker Chili II

Slow Cooker Barbeque Ribs

All about Cream

Measuring All-Purpose Flour

Original recipe makes 8 burritos Change Servings

1 1/2 pounds boneless venison round steak
1 (16 ounce) jar salsa
1 (15 ounce) can black beans
1 (15.25 ounce) can Mexicorn, drained

1 (3 ounce) package cream cheese, cubed
8 (12 inch) flour tortillas, warmed
1 (8 ounce) package shredded Mexican cheese blend

Check All Add to Shopping List

Directions

Place the venison steaks into the bottom of a slow cooker; cover with the salsa. Discard half of the liquid from the black beans, then pour the beans into the slow cooker along with the Mexicorn.
Set the slow cooker on LOW, and cook 6 to 8 hours until the venison pulls apart easily with a fork.
Break up the meat into bite sized pieces, then stir in the cream cheese cubes until melted. Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle some of the Mexican cheese blend over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.

Kitchen-Friendly View

PREP 15 mins
COOK 6 hrs
READY IN 6 hrs 15 mins

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Nov 30, 2008

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.

—Kim1977

See full review »

Most Helpful Critical Review

May 30, 2012

This was very bland as is. We ate them and then threw a packet of taco seasoning in because there was no flavor

—rebecchaboop

See full review »

47 Ratings

See other versions of this recipe!

Mar 23, 2009

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!

—Lori

See full review »

Jan 13, 2009

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!

—danielleeee

See full review »

Dec 04, 2008

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.

—Stacy H

See full review »

Mar 04, 2009

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!!!!

—stacy

See full review »

Sep 27, 2010

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

—Bullfrog270

See full review »

Jan 02, 2012

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.

—Durham1222

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Slow Cooker Venison Stroganoff Meal

Slow Cooker Venison Chili for the Big Game

Slow Cooker Venison Stroganoff

Slow Cooker Venison Sloppy Joes

Slow Cooker Shredded Beef for Tacos and Burritos

Slow Cooker Apple-Scented Venison Roast

Slow Cooker Shredded Venison for Tacos

Slow Cooker Venison Stew

Slow Cooker Venison Roast

Slow Cooked Venison

ADVERTISE WITH US

Nutrition

Calories
658 kcal
33%

Carbohydrates
74.6 g
24%

Cholesterol
103 mg
34%

Fat
24.1 g
37%

Fiber
5.6 g
22%

Protein
36.4 g
73%

Sodium
1540 mg
62%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Slow Cooker Venison Burritos

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 658
** Calories from Fat: 217

% Daily Value *
** Total Fat 24.1g 37 %
** Saturated Fat 11.7g 59 %
** Cholesterol 103mg 34 %
** Sodium 1540mg 62 %
** Potassium 598mg 17 %
** Total Carbohydrates 74.6g 24 %
** Dietary Fiber 5.6g 22 %
** Protein 36.4g 73 %
** Sugars 4g
** Vitamin A 16 %
** Vitamin C 10 %
** Calcium 45 %
** Iron 73 %
** Thiamin 66 %
** Niacin 75 %
** Vitamin B6 19 %
** Magnesium 21 %
** Folate 81 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.