UplandLife.com
 

The Upland Cookbook
Cookbook Home | A-C  |  D-F  |  G-I  |  J-L  |  M-O  |  P-R  |  S-V  |  W-Z



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!


 
Browse The Upland Cookbook Here:
Cookbook Home | A-C  |  D-F  |  G-I  |  J-L  |  M-O  |  P-R  |  S-V  |  W-Z
 


 
^Top | Home | About UplandLife.com | Contact Us | Advertising/Listings | Privacy / Policies | Site Map

Entire contents copyright © 2024 UplandLife.com, All Rights Reserved. Content Technology From NorseCode.