Instructions: Preheat oven to 325 degrees.

Brown ground elk in skillet and drain grease. Return meat to skillet and add picante sauce and chilies. Simmer 10 minutes; add beans and 1/4 of cheese cubes and simmer until cheese is melted. Fill each tortilla with 1/4 cup meat mixture, roll and place in baking dish seam-side down. Bake 25 minutes; top with remaining cheese cubes. Bake 10 to 12 minutes or until cheese is melted. Top with sour cream, tomatoes and olives.

This recipe yields 6 servings.

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