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Venison Taco Casserole Recipe

2 pounds
1 large
2 cloves
2 – 15 ounce cans
8 ounces
1 can
2 teaspoons
1/2 teaspoon
12 ounces		 ground venison
onion, chopped
garlic, chopped
chili with beans
nacho chips
cream of chicken soup
chili powder
cumin
Mexican blend cheese, shredded

salsa, optional
sour cream, optional

Oven Temp: 350°
Recipe Cooking Time: 35 to 40 minutes
Pan Type: 9" x 13" baking pan


Venison Taco Directions

Preheat Oven.

In a large skillet brown the venison meat, onions and garlic.
Cook over medium heat until venison is no longer pink.
Drain well. Spread the venison into pan.
Open chili and spoon over the venison.
Crush taco chips and sprinkle over the top of the chili.
In a small saucepan combine the soup, chili powder and cumin.
Stir until venison taco mixture is smooth.
Pour over top of more taco chips.
Top with the shredded cheese and bake venison taco casserole recipe for the allotted time.
Serve venison taco casserole along with sour cream and salsa.

Recipe Serves: 9 – 12

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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