Submitted By: Noreen McConnell, Elk Echo Ranch, Stoneham, Colorado
Ingredients:
- 12 corn tortillas
- 2 lbs. ground elk meat
- 1/2 chopped onion
- shredded cheese
- 1 can cream of celery soup
- 1 can cream of mushroom soup
- 1 small jar mild picante sauce
Instructions:
Brown ground elk meat and onion, add soups and picante sauce. Simmer 10 minutes. Break up tortillas into small pieces and line a 9×13” pan with half of them.
Pour half of meat sauce over tortillas, sprinkle with shredded cheese. Cover with the rest of the tortilla pieces and the rest of the meat sauce. Sprinkle shredded cheese on top. Bake at 350 degrees long enough to melt the cheese.
This casserole can be made ahead of time, stored in the refrigerator, and baked for 30 minutes or until bubbly.
