by Jenny Underwood
6
SERVINGS
Ingredients
- 4 cups cooked shredded venison (substitute beef or pork)
- 2 cups cooked rice
- 1 large onion, chopped
- 16 ounces salsa
- 8 ounces cream cheese
- 2 cups shredded cheddar cheese, divided into 1-1/2 cups and 1/2 cup
- 1 tablespoon Frontier Co-Op’s Mexican seasoning (or to taste) or about 1 teaspoon each: chili powder, smoked paprika, cumin, rubbed sage, garlic powder, onion powder, black pepper, and 1 crumbled bay leaf
Directions
- In a heavy casserole dish, combine all ingredients except for 1/2 cup cheese.
- Cover the casserole dish and bake for 1 hour at 375 F.
- Uncover and top with remaining cheese. Bake uncovered for 15 minutes or until golden.
- Serve with tortilla chips or on tortillas.
Easy Substitutions and Storage
These recipes are versatile, and you can easily substitute ingredients if you don’t have a particular one. Brown rice and white rice are interchangeable, and onions can be fresh, frozen, or dehydrated. Spices can be fresh, frozen, or dried and powdered. Meat choices can be easily interchanged according to your preference or what’s in your freezer or fridge. Wrap extras in foil, place them in freezer bags, and freeze for up to three months.
