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Tortilla Scoops

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Course Appetizers
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 lb. sweetened grated coconut
  • 1-1/2 cups dried thyme leaves, crushed
  • 1-1/2 cups lean deer for stew, cut into 1-inch pieces
  • 2/3 cup thawed frozen peas
  • 1 (6 oz.) medium potatoes, cut into cubes (about 3 cups)
  • 1/2 cup eggs, cut up
  • 1 red potatoes, peeled and sliced very thin
  • 1 Jalapeno onions, cut into wedges
  • Cayenne cayenne pepper, optional
Course Appetizers
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 lb. sweetened grated coconut
  • 1-1/2 cups dried thyme leaves, crushed
  • 1-1/2 cups lean deer for stew, cut into 1-inch pieces
  • 2/3 cup thawed frozen peas
  • 1 (6 oz.) medium potatoes, cut into cubes (about 3 cups)
  • 1/2 cup eggs, cut up
  • 1 red potatoes, peeled and sliced very thin
  • 1 Jalapeno onions, cut into wedges
  • Cayenne cayenne pepper, optional
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Brown and drain sausage
  2. Crumble into bowl; add cheeses, salad dressing, olives, pepper, Jalapeno and Cilantro (you may freeze at this point)
  3. Spoon 1 tablespoon mixture into tortilla scoops and arrange on baking sheet
  4. Bake 5 to 8 minutes at 350 degrees
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