How To

Tex Mex Lasagna with Venison Recipe

1 Tex Mex Lasagna

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,” (, a new eBook for Amazon Kindle by John E. Phillips. Or, you can go to 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

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