Ground Elk  Quesadillas

Servings: 6 Prep Time: 10 minutes Cook Time: 20 minutes

Have you ever bit into a quesadilla and were disappointed by the lack of flavor? Was the meat dry and boring? Well, that is certainly not the case with these quesadillas They're bursting with flavor and have just the right amount of sauciness without being soggy. They're loaded with gooey cheese and are so SO delicious. You might have just found your new go-to ground elk recipe!

Ingredients: – Ground Elk (or venison, moose, antelope, etc.) – Taco Seasoning – Lard (only needed if your meat doesn't have fat ground in) – Tomato Paste – Wild Game Stock (or Beef Stock) – Red Bell Pepper – Red Onion – Garlic – Tortillas (6" or casera size) – Quesadilla Cheese – Cilantro

Mix seasoning into meat with your hands until well-combined.

Add seasoned meat to pan and spread out in a thin layer. Cook for 2-3 minutes or until browned on the bottom. Flip and break the meat up into small pieces.

Add diced peppers, diced onions, and minced garlic to pan. Stir to combine. Cook for 2-3 minutes or until vegetables start to soften.

Add in tomato paste and stock. Stir to combine. Simmer until liquid is mostly absorbed into the meat mixture, about 3-4 minutes. Remove from heat.

To a cold griddle, add half of the tortillas. Top each tortilla with ¼ cup cheese. Spread ⅓ cup meat mixture on top of cheese. Top with ½ teaspoon cilantro and ¼ cup cheese. Place remaining tortillas on top.

Heat griddle on medium heat. Cook for 5 minutes or until bottom is golden brown and cheese is melting. Flip quesadillas and cook an additional 2 minutes. Remove from heat and let sit for 1-2 minutes before cutting.

Cut quesadillas into quarters and serve with guacamole, sour cream, salsa, or your desired dipping sauces. Enjoy!