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Mexican Crock-Pot Venison Recipe

1 pound
1 large
1 clove
1 teaspoon
1/4 teaspoon
1 – 10 ounce can
1 – 8 ounce can
2 – 16 ounce cans
1 – 16 ounce can
1 – 6 ounce can
12 ounces
ground venison
onion, chopped
garlic, minced
mexican red enchilada sauce
tomato sauce
chili beans
shoe peg corn, drained
pitted olives, drained
corn tortillas
cheddar cheese, shredded

sour cream, optional
mexican salsa, optional

Temp: Low
Recipe Cooking Time: 6 to 7 hours
Pan Type: Crock Pot

Mexican Venison Directions

In a large skillet brown the ground venison, onion and garlic together until venison is no longer pink in the middle.
Drain well.
Add the salt, pepper, mexican enchilada sauce, tomato sauce, drained chili beans, drained corn and olives.
Mix the mexican venison well.
Put ½ cup of the mexican sauce in bottom of crock-pot.
Top with 1 corn tortilla and some cheese.
Repeat layers 5 more times, using all of mexican sauce on top and any remaining cheese. Cover venison and cook for the allotted time or until done.
Serve mexican venison with sour cream and salsa if desired.

Recipe Serves: 6 – 8

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