Elk Chili Burritos

by Dave
(Garrison, MT)

On large flour tortillas (try whole wheat) spread:

2 tablespoons of rice

1/2 cup, or so of leftover heated elk chili

2 or 3 tablespoons Spicy Ranch dressing (to taste preference)

1 or 2 teaspoons cheddar cheese (to taste preference)

Fold from both sides and turn burrito over to prevent opening.

Spread some more chili and/or salsa over the top of the burritos. Sprinkle a couple of tablespoons of cheese. Garnish with sliced black olives and diced tomatoes.

Add sauteed onions inside or on top, if desired.

Bake on oven safe plates or a pan in oven at 350 degrees until cheese is melted and bubbling.

If desired, spread guacamole over the top before eating or slice avocados for a side dish.