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Mexican Venison

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Ingredients
  • 2 lbs. ground venison
  • 1 lrg. onion (minced)
  • 2 pounds Velveeta cheese (cubed)
  • 1 (16oz) can enchilada sauce
  • 1 (8oz) can chili w/o beans
  • 1 (6oz) jar jalapeno peppers, chopped and drained
Instructions

Combine cubed cheese, enchilada sauce and chili in a slow cooker. Cook over low heat until cheese melts stirring often. Brown the ground venison and minced onion. add the venison and onion to the melted cheese and mix together well. Add the jalapenos and stir, cover and simmer for an hour, stirring occasionally. Serve with tortilla chips.

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