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| defrost venison the night before | |||||
| Ingredients: | |||||
| 1 lb | venison round steak | ||||
| 1 lrg | onion | ||||
| 1 ea | green, red, yellow pepper | ||||
| 3/4 t | salt | ||||
| 12 | jalepeno from jar | ||||
| 1 can | 15 oz black beans | ||||
| 2 T | lime juice | ||||
| 4 T | Zippy Zonya Mexi Mix | ||||
| 12 | flour torfillas 6" | ||||
| 3 | ripe tomatoes chopped | ||||
| 1 C | shredded lettuce | ||||
| 3/4 C | fat-free sour cream | ||||
| Directions: | |||||
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8 hours before serving:
Trim meat well of fat and but into 6 portions place into slow cooker Cut vegatables into strips and place in slow cooker Add to slow cooker salt, beans, jalepeno, lime juice, and seasonings, mix well Cook on low 7 to 8 hours Just before serving break into bite sized chunks serve with warm tortillas Can use the liquid left in crock pot for soup |
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