Cowboy Chimichangas

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  • 1/2 pound chorizo
  • 1 1/2 pounds ground venison, elk or antelope
  • 1 package taco seasoning
  • 1 (8 ounce) can tomato sauce
  • 1 (8 ounce) can diced green chile, drained
  • 1/2 cup taco sauce
  • 6 (8 to 10-inch) flour tortillas
  • Vegetable oil or lard
  • 1 1/2 cups Monterey jack cheese, grated
  • Jalapeno peppers, seeded and chopped (optional)


  1. Crumble chorizo and ground game into heavy fry pan. Cook over medium heat until browned; drain.
  2. Stir in seasoning and tomato sauce, green chiles and taco sauce. Bring to a boil, then simmer, stirring until thickened.
  3. Add jalapeno peppers, if desired.
  4. Spoon mixture onto centers of flour tortillas.
  5. Fold in opposite sides and roll up, using wooden pick if necessary to keep filling inside.
  6. Use deep fry pan and oil or lard to within an inch from the top. Oil is ready when bubbling. Very hot oil cooks chimis faster, yet prevents them from being saturated.
  7. Place chimis on their "seam" to seal.
  8. Turn and remove with tongs when both sides are browned.
  9. Drain on paper towel, then top with jalapenos and cheese.