4cupscooked ground or pulled venisonseasoned with Southwestern seasonings
4large corn tortillasdeep-fried until crispy
2cupscooked black beans
6cupsromaine or iceberg lettucethinly chopped
8thin slices red onion
2cupspepper jack cheesegrated
1/2cupchopped black olives
1 1/2cupsred or green salsa
1/4cupsour cream
Instructions
For each serving, place a tortilla on a plate. Top with 1/2 cup black beans, 1 1/2 cups lettuce, 1 cup cooked venison, 2 slices red onion, 1/2 cup cheese, 2 tablespoons olives, salsa and a dollop of sour cream.