Baked BBQ Ranch Venison Taquitos
Creamy BBQ ranch taquitos - with ground venison and pinto beans - are baked to crisp perfection, and paired with BBQ ranch dipping sauce for a weeknight meal that is sure to please!
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Servings: 10 taquitos
Ingredients
- 1 lb ground venison (or beef, if you prefer)
- 3 Tbsp cream cheese, softened
- 2 Tbsp ranch dressing mix
- ½ tsp onion powder
- ½ tsp garlic salt
- 1/4 tsp salt
- 1 cup BBQ sauce
- 15 oz can pinto beans, drained and rinsed
- 1 cup shredded monterey jack cheese
- 10-12 tortillas (flour, wheat, whatever you like)
For BBQ Ranch dipping sauce:
- 1/2 cup BBQ sauce
- 1/2 cup ranch dressing
Instructions
- Preheat oven to 400 degrees F, line a large baking sheet with foil or spray with cooking spray and set aside.
- Cook the venison in a skillet over medium-high heat, breaking up with a spatula, until browned.
- Stir in the cream cheese, ranch dressing mix, onion and garlic powders, salt, BBQ sauce and beans until cream cheese is melted and all is well-combined.
- Remove from heat and stir in the shredded cheese, until melted.
- Working with one tortilla at a time, place a few spoonfuls of the mixture in the middle, and roll the taquito and place on the prepared baking sheet, seam side down. Repeat with remaining tortillas.
- Bake for 15 minutes, or until lightly golden brown on top and edges.
- While the taquitos are baking, make your dipping sauce. I like a 1:1 ratio of bbq to ranch, but you can adjust to your preference by adding a little more bbq sauce or ranch, a tablespoon at a time to reach your desired flavor.
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