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Mikey V’s 512 Pot Sauce Cheeseburger Tacos

Ingredients

  • 1 pound lean ground beef
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 Cup of Ketchup
  • 6 (8 inch) soft tacos
  • 1 (8 ounce) package shredded Mexican cheese blend
  • 1/2 cup sour cream
  • 1/3 cup of Ketchup
  • 2 teaspoons of Mikey V’s 512 Pot Sauce

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  2. Heat a large skillet over medium-high heat. Cook and stir beef with black pepper, salt, and garlic powder in the hot skillet until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low and mix 1/2 cup ketchup and Mikey V’s 512 Pot Sauce into beef.
  3. Fill a Soft taco Shell and place about 1/3 cup beef mixture and 1/4 cup shredded cheese onto tortilla in a line down the center. Roll tortilla over meat and cheese, fold in top and bottom to enclose filling, and finish rolling into a burrito shape. Repeat with remaining tortillas and filling. Place filled tortillas into prepared baking sheet and sprinkle remaining Mexican cheese blend on top. Cover dish with aluminum foil.
  4. Bake in the preheated oven until dish is heated through and cheese topping has melted, 20 to 25 minutes. Stir sour cream with 1/3 cup ketchup in a bowl and top each serving with the sour cream sauce Top again with Mikey V’s 512 Pot Sauce.

Mountain Man Fall Pasta

Ingredients
1 package of seasonal fall pasta
1 tablespoon of chipotle sauce
2 cups of roasted butternut squash
2 tablespoons of roasted pepitas
1 cup of crumbled queso fresco
Instructions
Cook the pasta following the instructions in the package and add a pinch of salt.
In baking sheet add the cubed butternut squash and roast in the oven with olive oil, salt and pepper
In a sauce pan, add tomato sauce and Mountain Man Roasted Corn, Garlic, and Chipotle. Combine with the chipotle pepper. Let it warm and add to the cooked pasta, along with the roasted butternut squash and the pepitas.
Serve the pasta and add crumbled queso fresco.
Enjoy!

Mountain Man Ground Venison and Bean Chimichanga

Ingredients
  • 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 teaspoon Mountain Man Fire Roasted Habañero Sauce 
  • 1/8 teaspoon ground cumin
  • 1 cup refried beans
  • 6 flour tortillas (8 inches), warmed
  • 3/4 cup shredded Monterey Jack cheese 
Directions
  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, Mountain Man Fire Roasted Habañero Sauce 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. 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.
  7. 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.
  8. 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.
  9. Sprinkle each chimichanga with 2 tablespoons cheese. Serve immediately with additional Mountain Man Fire Roasted Habañero Sauce.
 

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