Ok, so this is by no means a traditional taco. It could also work as an enchilada. In fact, we used enchilada sauce in the filling. Well, whatever you call this, it tasted really great. You could use beef or turkey instead of venison if you want.
Here's what you need:
1 lb ground venison, beef or turkey
2 cloves garlic, minced
1 jar enchilada sauce (we actually made our own using tomato sauce, spices and chipotle in adobo)
4 cups cheddar jack cheese, shredded
1/4 cup sour cream
Here's what you do:
Preheat your oven to 350 degrees.
Start by browning your ground meat with the garlic.
Meanwhile, dice up your jalapeno.
Add the jalapeno and 3 cups of the shredded cheese to a large bowl.
Once your meat is browned, add that to the bowl as well.
Pour in the enchilada sauce.
Add the sour cream.
Stir the mixture together to combine everything.
Pour in a casserole dish and top with the last cup of cheese.
Bake for 20 minutes while the cheese melts thoroughly.
Serve on soft tortillas and garnish with cilantro, scallion, tomato and sour cream.