Venison Grilled Cheese Burrito
This is the perfect Taco Bell dupe for your venison!
Servings: 6 burritos
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.