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Mexican Style Pheasant

Of course, ringnecks aren't usually found in Mexico, so this is a recipe that evokes Mexican-style preparation.

Ingredients:
  • 2 Cups Cooked Pheasant, Cut in 1 inch bites
  • 1 can Cream of Mushroom Soup
  • 1 can Cream of Chicken of Chicken Soup
  • 1/2 Jar Medium Salsa
  • 1 Cup Sour Cream
  • 2 Cup Monterey Jack/Cheddar Cheese
  • 1/2 Cup Onion Chopped
  • 1 Package Corn Tortillas cut in strips


Directions:
Combine pheasant, soups, onion, salsa, sour cream and 3/4 cheese. Layer mixture with tortilla strips. Top with remaining cheese. Bake for 30 minutes at 350 F. Serve with an ice cold beer!


 
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