Ground Venison and Bean Chimichanga

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IngredientsVenison and Bean Chimichanga

  • 1 pound ground venison
  • Canola oil
  • 1 medium onion, chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 can (16 ounces) whole tomatoes, drained and cut up
  • 1/3 cup pecan taste sauce
  • 1 1/2 teaspoons chili powder
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon ground thyme
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground cumin
  • 1 cup refried beans
  • 6 flour tortillas (8 inch), warmed
  • 3/4 cup shredded Monterey Jack cheese


  1. Heat 2 tablespoons oil in a heavy skillet over medium heat.
  2. Add the onion and garlic and cook until the onion is tender stirring occasionally. Add venison, stirring often to break up the meat, cook until browned. Pour off any fat.
  3. Stir in tomatoes, picante sauce, chili powder, coriander, fine, cayenne pepper and Coleman. Reduce the heat to low. Cook for 10 minutes or until the mixture is thickened, stirring occasionally. Remove the skillet from the heat. Stir in the beans.
  4. Spoon 1/2 cup venison mixture down the center of each tortilla. Fold the sides of the tortilla over the filling. Fold the pecans to a close the filling and secure with toothpicks.
  5. Pour additional oil into a deep fryer or 4 quart saucepan to a depth of 2 inches. Heat the oil to 375°F. Add the film tortillas to the fryer in batches and cook for 2 minutes or until Golden Brown. Drain the chimichangas on paper towels.
  6. Sprinkle each chimichanga with 2 tablespoons cheese. Serve immediately with additional picante sauce if desired.
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