This. Is. Awesome.
One of my favorite recipes I still forget about from time to time. That is until I come across it again and tell myself it’s always time for Mexican food. Simple and delicious! This can be done with any ground meat but works especially well for venison and turkey.
Prep Time: 20 Minutes Cook Time: 30 Serving Size: 6-8
- 1lbs Ground wild meat
- 1t Bacon grease or olive oil
- 1T Chili powder
- 4 Cloves garlic, minced
- 1t Onion powder
- 1t Cayenne
- 1/2t Salt
- 1C Water
- 1 16oz. Can refried beans
- 1 Lime, squeezed
- 2C Mexican cheese
- 3 Individual stocks green onion
- 3-4 Large flour tortillas
- 1/4C Vegetable oil
- Guacamole – Recipe Here
- Salsa – Recipe Here
If you’re grinding the meat yourself, debone and freeze for 10 minutes. Remove meat from freezer and run through meat grinder with a large plate.
Set a large skillet to medium high heat and add bacon grease or olive oil if no bacon grease is available. Once the smoke point has been reached, add the ground meat to the skillet and brown for 3-5 minutes. Set the skillet to low and add water. Add chili powder, garlic, onion powder, cayenne and salt and stir until mixed evenly. Simmer and stir occasionally until water has almost all evaporated (about 10-15 minutes).
In a large skillet add vegetable oil and heat on medium heat. Once oil is hot, fry tortillas for 30 seconds to a minute on each side until crisp and starting to brown. Remove each tortilla and set to dry on a paper towel. Depending on the depth of your baking pan you may only be able to stack 3 tortillas when the time comes
In a small pot add refried beans and set on low heat. Stir in 1/4C Mexican cheese and lime juice. Keep on warmer until all other ingredients are set.
Place 1 tortilla into a deep round baking pan the size of your tortillas or if you have one a spring form pan works great. If neither of these are on hand, use a deep pan or even a cast iron skillet and cut the tortillas to shape. Depending on if your using 3 or 4 tortillas, Layer 1/2 to 1/3 of the beans, ground meat, and Mexican cheese place the next tortilla on top and repeat until all filling is in place. Do not place any meat or bean on the top layer.
Add the remaining cheese on top of the last tortilla and broil on low for about 5 minutes (cheese should be melted and started to brown.
Remove the pie from the oven and allow it to cool for 5-10 minutes. Slice green onions. Add salsa, guacamole, and onions to the top of the pie, slice and plate.