Ingredients:

2 cups coarsely chopped tomatoes
¼ onion
¼ green pepper
¾ cup beef broth
2 tablespoons tomato paste
2 teaspoons cumin
2 cups leftover cubed venison roast
8 tortillas
Cooked rice
Cheddar cheese sauce, store bought or make your own
Lettuce or spinach
Salsa

Directions:

Add tomatoes, onion, green pepper, beef broth, tomato paste and cumin to blender; blend until smooth.
Put cubed venison into pan and heat through with sauce; simmer for 30 minutes to let flavors combine.
To assemble put 1/8th of venison mixture into tortilla with rice, cheddar cheese sauce, lettuce and salsa.

Cheddar Cheese Sauce

Cheddar Cheese Sauce Ingredients:

2 tablespoons margarine
1 clove garlic, smashed
1 tablespoon flour
1 cup milk
8 ounces sharp cheddar cheese, grated
Salt and pepper to taste

Cheddar Cheese Sauce Directions:

Melt butter and garlic clove over medium high heat in a skillet until margarine bubbles.
Remove garlic from sauce and discard.
Sprinkle the flour in and whisk until it dissolves and makes a roux.
Cook, whisking continually, until the mixture becomes light brown in color.
Whisk in the milk over medium heat until the mixture starts to thicken.
Add the cheese, salt and pepper whisking as the ingredients combine into a silky cheddar cheese sauce.

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This recipe was inspired by the Habanero Beef Tacos recipes seen in the Better Homes and Gardens January 2018 magazine.