Venison Enchilada Casserole

It's one that is always a favorite for family & friends.  Those of us with a lot of ground venison are always looking for good new recipes.

1 ½ lbs ground venison or other ground game meat
1 small onion, chopped
1 can (8 ounce) tomato sauce
3 tablespoons chili powder or 1 packet chili seasoning
1 can (10 ounce) condensed cream of mushroom soup
¾ cup milk
2 cups shredded cheese (any cheddar, Monterey Jack, or Mexican blend)
Crushed taco shells or taco chips

Heat oven to 350 degrees.  Spray 2 quart casserole with vegetable oil spray. In large skillet, cook meat & onion until meat is cooked through & onion is tender.Drain if necessary. Stir in tomato sauce, & chili seasoning.  Heat over medium heat until bubbly. Stir to mix thoroughly.

In a small mixing bowl, blend soup & milk. 

In the prepared casserole, make a layer of crushed taco shells/chips to cover the bottom of the dish, layer half the meat mixture on top, pour half the soup mixture over the meat mixture, and cover with one cup of shredded cheese.  Make another layer of crushed taco shells, top with the remaining meat mixture, then remaining soup mixture.  Top with some crushed taco shells/chips, and then cover with the remaining cheese.  Bake until hot in the center & the cheese melts, about 45 minutes.


Outdoors Agency USA