Nacho Casserole With Ground Venison Recipe

By Staff
4 servings SERVINGS


  • 2 tablespoons cooking oil
  • 1 pound ground venison
  • 1 package (14 ounces) frozen corn, thawed and drained
  • 1-1/2 cups chunky salsa
  • 3/4 cup sour cream
  • 1 teaspoon chili powder
  • 2 cups crushed tortilla chips
  • 2 cups grated Colby or Monterey Jack cheese


  • Preheat oven to 350 F.
  • Heat oil in large skillet. Add venison, and cook until browned, breaking meat into crumbles as it cooks. When meat is almost cooked through, add corn, and cook for another 5 minutes.
  • Remove from heat, and stir in salsa, sour cream, and chili powder.
  • In 2-quart casserole dish, layer half the venison mixture, half the crushed tortilla chips, and half the cheese. Repeat layering with remaining venison, chips and cheese.
  • Bake for about 20 minutes. NOTE: To make nacho appetizers, prepare venison as directed above. Replace crushed tortilla chips with cup-shaped tortilla "scoop" chips. Arrange scoops on baking sheet, and fill with venison mixture. Top each with small amount of cheese. Bake for 5 minutes, or until cheese is melted.

Zesty Nacho Casserole


  • Published on Oct 13, 2016
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