Recipe By :Blissfield Preschool Cookbook
1 can refried beans
2 pounds ground venison
1 envelope dry taco mix
1 can enchilada sauce
1 jar taco sauce
2 cups cheese (Colby, Co-Jack, Muenster) -- grated
1/2 cup sour cream
Spread refried beans in bottom of 9x13-inch pan. Brown meat and remove
from heat. Add taco mix, enchilada sauce and taco sauce. Mix well and pour
over beans. Spread grated cheese on top. Heat in 400 degree oven 15-20
minutes or until bubbly. Spread sour cream over cheese and return to oven
for 5 minutes. Use teaspoon to dip and serve with nacho chips
Source: "Best of the Best From Michigan, 1996"
Per Serving (excluding unknown items): 802 Calories; 53g Fat (57.4%
calories from fat); 23g Protein; 65g Carbohydrate; 16g Dietary Fiber;
125mg Cholesterol; 1458mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2
Vegetable; 1/2 Non-Fat Milk; 10 Fat.
NOTES : MC Formatted by Sue Hagen,
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