Prep Time: 5 min Cook Time: 27 min
• 1lb ground venison (Or if you’re a vegetarian, you can use Textured Vegetable Protein as an alternative) • 1 cup Salsa Del Taco • 1 8 oz. jar of whichever type of Fuego Salsa you prefer • ½ bottle of beer (I had Corona, appropriately, in stock) • 1 can pinto beans • ½ cup of your favorite shredded cheese
• BROWN meat in skillet; drain grease off when done. • DRAIN excess juice from beans. • COMBINE all ingredients except cheese in skillet, raise to a boil, then let simmer for 25 minutes, stirring occasionally, or until most of the juice has cooked out. • DRAIN off any excess liquid, add cheese on top, and let melt for a minute or two. • ENJOY!