Taco Bell Archives - Wife Of A Hunter

Venison Grilled Cheese Burrito

Sophie May — Wed, 08 Dec 2021 02:30:43 +0000

I love copycatting Taco Bell recipes and giving them wild game twists and this Venison Grilled Cheese Burrito is no different.

Do you ever watch TV and wonder who these marketers are targeting with their ads?? Watching an insurance company with a crime fighting ostrich or all the strange Facebook groups don’t really do it for me. The only ads that always catch my attention are food commercials. The Taco Bell ones are stupid too, but they totally make me want to make a late-night run for some greasy indulgent calories lol. Their most recent commercials are for their Grilled Cheese Burritos. The combination of grilled cheese and a burrito are just some of the genius inventions they make over there at Taco Bell. I decided to make my own using ground venison, of course, and it turned it delicious!

It’s a pretty easy process that basically just requires making the burrito, browning it on both sides, topping it with cheese, and then broiling it in the oven to make the cheese crispy! Simple and tasty! Again if you’re enjoying my recipes leave me a review and a comment and ENJOY.

Venison Grilled Cheese Burrito

This is the perfect Taco Bell dupe for your venison!

Course Dinner, Lunch, Main Course

Cuisine American, Fast Food, Mexican, Tex-Mex

Keyword American, Burrito, Fast-Food, Grilled Cheese, Taco Bell, Tex-Mex, Venison

Prep Time 5

Cook Time 45

Assembly Time 5

Total Time 55

Servings burritos

Author Sophie May

Ingredients

1 lb ground venison
1 pkg Taco Bell taco seasoning plus ingredients listed on package
nacho cheese/queso* ~1.5-2 T per burrito made-to taste
1 pkg Spanish rice cooked according to package; any type will do- I linked what I used
tortilla strips I put ~8-10 per burrito-to taste
Taco Bell creamy chipotle sauce ~1 T per burrito or more-to taste
light sour cream to taste
Mexican blend shredded cheese
1 pkg burrito sized tortillas I made approximately 6
24 slices pickled jalapeños omit for not spicy

Instructions

Cook venison according to instructions on back of Taco Bell seasoning packet. Set Aside.
Cook rice according to package instructions.
Heat oven to Hi Broil.
Assemble burritos by layering desired amount of meat, rice, nacho cheese, tortilla strips, creamy chipotle sauce, and sour cream on a burrito sized tortilla. Fold like a burrito (fold two sides about 2 inches over and roll tucking in any pieces that stick out).
Heat a shallow pan over high heat.
Brown the seam side of the burrito first and then the other side (~2-3 minutes per side depending on how hot your pan is).
Place burritos on a cookie sheet.
For spicy: line tops of burritos with ~4 pickled jalapeños.
For both spicy and non-spicy: top with shredded cheese.**
Broil until cheese becomes melted and slightly browned. Enjoy!

Notes

*The actual burrito uses nacho cheese, but I prefer to use queso.

** For quick clean up: line our pan with foil.

The post Venison Grilled Cheese Burrito appeared first on Wife Of A Hunter.

Venison Quesarito

Sophie May — Fri, 22 Oct 2021 01:20:18 +0000

If you liked my Venison Crunchwrap recipe you have to try this Venison Quesarito recipe!

I had SO much positive feedback from my Venison Crunchwrap recipe that I decided I wanted to expand into some other Taco Bell favorites of mine. Quesaritos might not be on the menu anymore unless you use their app (why???) but man do I love them!! I mean it’s a combination of a quesadilla and a burrito what’s not to love?!? Again, with deer seasons opening up all around the country, this is a great time to break into some ground meat and throw this creation together.

I used Taco Bell seasoning in the ground venison and a copycat of Taco Bell’s Chipotle sauce to make the recipe even more authentic to the fast-food version. This isn’t required and honestly you can put just about whatever you want into your own creations. Just don’t over stuff the quesaritos or they might make a mess when you try to wrap them up into burrito form.

Anyhoo, it turned out great! I’m amazed I haven’t made this before. The melted cheesy quesadilla wrapped around the burrito inside is on par with Einstein on genius inventions. Give this recipe a try with some of that grind you don’t know what to do with and let me know how it goes in the comments! If you guys and girls like it as much as the crunchwrap, I might continue to do a whole taco bell series with wild game flair! But until then I hope you ENJOY this recipe!

Venison Quesarito

Delicious wild game take on a classic fast food meal!

Course Main Course

Cuisine American, Tex-Mex

Keyword Axis Deer, Copycat, Mexican, Quesarito, Taco Bell, Tex-Mex, Venison

Prep Time 15

Cook Time 30

Total Time 45

Servings quesarito

Author Sophie May

Ingredients

1 lb ground venison I used axis deer
1 packet Taco Bell seasoning
queso I used Rico's, but you can use your favorite type
shredded cheese
chipotle sauce
sour cream
burrito sized flour tortillas

Spanish Rice (according to directions on Bolner's Fiesta Brand® Spanish Rice Seasoning container)

1 C rice
2 C water
1 T vegetable oil
7 oz tomato sauce
1 T Bolner's Fiesta Brand® Spanish Rice Seasoning

Instructions

Preheat oven to 350°F.
If using, make your chipotle sauce and refrigerate until needed.
Cook venison according to instructions on back of Taco Bell seasoning packet. Set Aside.
Cook your rice according to Bolner's Fiesta Brand® Spanish Rice Seasoning container's directions.
Place two tortillas on a baking sheet. If overlapping, on the top tortilla, spread ~2T of queso on a tortilla, or enough to cover thinly. Then, sprinkle ~2T of shredded cheese (shown in picture). Put into the oven for ~1-2 minutes or until the cheese is just melted. You do not want your tortilla to get crispy, so watch carefully. You just want the tortilla warmed and cheese melted. This will help with folding and holding your burrito together.
When the cheese has melted take it out of the oven and place the plain tortilla over the cheesy one. Let this rest for another 2-3 minutes. This will help the cheese set for folding later. Don't let it cool too much, or the tortilla will break when trying to fold.
Layer the quesadilla with 1/4 cup of your Spanish rice, 1 T chipotle sauce, 1 T sour cream, and 1/4 cup of meat, or any other toppings you would like. Fold like a burrito (fold two sides about 2 inches over and roll tucking in any pieces that stick out).
Heat a dry pan over medium-high heat and brown each side of your quesarito for ~30 seconds seam side down first.
This makes around 8 quesaritos so bring a hungry family and enjoy! Or freeze them.

The post Venison Quesarito appeared first on Wife Of A Hunter.

Venison Crunchwrap

Sophie May — Fri, 15 Oct 2021 01:50:09 +0000

If you are a taco bell fan you have to try this Venison Crunchwrap recipe!

Taco Bell is honestly my favorite fast-food restaurant. Where else can you get ridiculously full with like only $5?? For most of my life I had my Taco Bell order locked and loaded and ready to go (chicken quesadilla, bean burrito, and spicy potato soft taco) until I met my husband. He loves the boxes they make and especially the cravings box they do with the Crunchwrap supreme. I copied him one time and I was hooked. Crunchwrap supremes are to die for! I even get them vegetarian with black beans if I am trying to be a little less unhealthy lol.

I’ve been dying to make my own venison version basically since I started this website, but I never had any venison to work with. Now that I have some axis deer, I was finally able to do it! I used my LEM Big Bite #8 grinder to grind the axis deer into ground venison for my recipe and used the LEM Max Vac 250 Vacuum Sealer to store some of the extra ground venison for later fun recipes!

It turned out great! Honestly axis deer is so mild that if you gave this Crunchwrap to some random person on the street there is almost no chance they’d know it’s venison. With archery deer season having started in most states, those empty freezers should be getting full soon. Give this recipe a try with some of that grind you don’t know what to do with and let me know how it goes in the comments! If you guys and girls like it, I might do a whole taco bell series with some wild game flair! But until then I hope you ENJOY this recipe!

Venison Crunchwrap

Who doesn't love Taco Bell? Try this tried and true classic with basically any meat and you won't be sorry!

Course Main Course

Cuisine American, Mexican, Tex-Mex

Keyword Crunchwrap, Mexican, Taco Bell, Tex-Mex, Venison

Prep Time 30

Cook Time 20

Assembly Time 10

Total Time 1

Servings

Author Sophie May

Equipment

LEM Big Bite Grinder #8

Ingredients

6 small tostadas or corn tortilla street tacos
1 lb ground venison
1 packet taco bell seasoning
2 T avocado oil
6 burrito sized flour tortillas
6 street sized flour tortillas these reinforce the seal but are not necessary
15 oz Rico's gourmet nacho cheese or your favorite nacho cheese
2 tomatoes deseeded and chopped
1 onion chopped
shredded lettuce enough for desired filling
shredded cheese enough for desired filling
sour cream enough for desired filling

Instructions

Grind your venison in a LEM Big Bite #8 grinder.
Heat a skillet over medium high and add 2 T of avocado oil.
Once hot, add the venison to the skillet and brown.
Add seasoning with 3/4 C of water to the skillet.
Bring to a boil.
Turn down to medium low for 10 minutes stirring occasionally. Cook until a majority of the water has evaporated.
If you have tostadas use those.
If you have corn street tacos brush them with avocado oil and put them into a 450°F oven for 3 minutes. Flip them over and cook for another 3 minutes or until crisp.

Creating your Crunchwrap

Place your big burrito sized flour tortilla on a flat surface.
Place 3 heaping T of meat in the center of the tortilla.
On top of the meat place 2 T of queso and gently spread to cover the meat.
Place the tostada on top of this.
Top the tostada with sour cream, lettuce, onions, tomatoes, shredded cheese, and any other toppings you would like. I do 1-2 T of each to ensure the tortilla will close around it.
If needed, place the small flour tortilla over top and crimp the big flour tortilla around everything. Do this by carefully folding in each side roughly 5-6 times.
Heat a clean skillet over medium heat.
Place your crimped crunchwrap side down first to seal it shut.
This should take around a minute but make sure it is browned and sealed off.
Flip and brown the other side and ENJOY!!

The post Venison Crunchwrap appeared first on Wife Of A Hunter.