3 Lbs ground venison meat
3 cans light chicken gumbo soup concentrate
3 onions chopped fine
Salt and pepper
2 6 oz cans of chopped green chilies
In a Dutch oven pan, brown meat and onion until well cooked. Add soup, green chilies and cook for 1 hour. Place ½ cup of mixture on a tortilla. Top with cheese roll up and serve with taco sauce and refried beans.
Personally, this is one of my favorite recipes of all time! I love Mexican food.