Ingredients for Venison Taco Casserole
- Ground Venison
- Shell Pasta
- Taco Seasoning
- Tomato Sauce
- Black Olives
- Cheddar Cheese
- Fritos Corn Chips
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How to Make Venison Taco Casserole
- Cook 1 pound of elbow macaroni according to package directions in a medium saucepan of boiling water. Drain well and set aside.
- In a large skillet, brown 1 pound of ground venison (or beef) over medium-high heat. Drain off any excess grease.
- Add 1 packet of taco seasoning to the browned meat and stir to combine. Cook for 1 minute.
- In a large bowl, combine the cooked macaroni, meat mixture, 1 (15 ounce) can of refried beans, 1 (10 ounce) can of diced tomatoes and green chilies (undrained), 1 cup of shredded cheddar cheese, and 1/2 cup of sour cream.
- Pour the mixture into a greased 9x13 inch baking dish.
- Top with 1 1/2 cups crushed tortilla chips.
- Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbly.
- Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
26g
Fat
67g
Carbs
24g
