If like many outdoorsmen, you’re fortunate enough to still have some venison in your freezer, this sure-to-please dish will be a hit. Our friend since high school, Judy Meadows, has a family who enjoys hunting and fishing. She shared this yummy recipe from her daughter-in-law that both kids and grown-ups will love.
- 1 pound ground venison
- 1 onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 jar (24 ounces) mild salsa
- 1 can (15 ounces) black beans, drained
- 1 can (10 ounces) enchilada sauce
- 1 package (10 ounces) frozen whole kernel corn, thawed
- 12, 6-inch fajita-sized corn tortillas
- 4 cups shredded Mexican four-cheese blend
- Sour cream
- Chopped tomatoes
Cook first five ingredients in a large nonstick skillet over medium-high heat, stirring often, 10-12 minutes or until vegetables are tender, and beef crumbles and is no longer pink. Stir-in salsa and next three ingredients. Cook 5 to 10 minutes or until thoroughly heated. Use a lightly-greased 13×9-inch baking dish. Layer one-third venison mixture, 6 tortillas (overlapping edges), and 2 cups cheese. Repeat layers with one-third venison mixture, remaining 6 tortillas, remaining venison mixture, and ending with remaining 2 cups cheese. Bake, covered, at 350 for 40 minutes; uncover, and bake 10 more minutes or until bubbly. Let stand 10 minutes before serving. Serve with desired toppings.
For more outdoor recipes, click here for “Deer & Fixings,” (http://www.amazon.com/Deer-Fixings-ebook/dp/B007L97HCW), a new eBook for Amazon Kindle by John E. Phillips. Or, you can go to http://www.amazon.com/kindle-ebooks and type-in the name of the book to find it. You also can download a free Kindle app that enables you to read the book on your iPad, computer or SmartPhone.
Image copyright Night Hawk Publications/John & Denise Phillips