Ground Venison Enchilada Casserole

Name: Ground Venison Enchilada Casserole
Yield: 6
Ingredients: 2 pounds The Honest Bison Ground Venison Blend; 1 small yellow onion – diced; 2 oz. taco seasoning; 4 oz. diced green chiles; 1 can diced tomatoes; 2 cups red enchilada sauce; 16 oz. shredded sharp cheddar cheese; 6 6-in. tortillas of your choice; Chopped chives or green onion for garnish

We’re all over this easy, cheesy Ground Venison Enchilada Casserole created by our friends over at Primal Pioneer. It’s hearty, healthy-ish (depending on how much cheese you choose to use – no judgment here) and if you use the Ground Venison Blend as suggested, you’ll also sneak in a ton of extra nutrients like iron, niacin, thiamine, and riboflavin. No one – especially your tiny (but vocal) humans – will ever know they’ve eaten heart and liver. But they will notice that it tastes extra delicious. They’ll assume it’s your cooking. And, of course, we’d never tell them otherwise.

Here’s a brilliant idea: Cinco de Mayo is next week and this recipe along with a few strong margaritas (this is a favorite recipe of ours from Against All Grain – no affiliation) would make an exceptional quarantine celebration! As always, customize according to your own dietary requirements or the availability of ingredients in our area/pantry.

Recipe & Photography by Primal Pioneer.

Ground Venison Enchilada Casserole

Primal Pioneer

Servings

Ingredients

2 pounds The Honest Bison Ground Venison Blend
1 small yellow onion – diced
2 oz. taco seasoning
4 oz. diced green chiles
1 can diced tomatoes
2 cups red enchilada sauce
16 oz. shredded sharp cheddar cheese
6 6-in. tortillas of your choice
Chopped chives or green onion for garnish

Directions

Preheat the oven to 375 degrees F.
Add the ground venison blend and diced onion to a large skillet and cook thoroughly over medium heat.
Add the taco seasoning, diced green chiles, and tomatoes to the skillet. Stir to combine. Cook for an additional 3-5 minutes and then remove from heat.
Pour ¼ cup enchilada sauce into the bottom of a 9×13 dish and spread to cover the entire bottom.
Place two flour tortillas on top of the sauce. Add ⅓ of the beef mixture and spread to cover the tortillas. Pour ½ cup enchilada sauce over the beef, then top with ⅓ of the shredded cheese.
Repeat this process two more times – 2 tortillas, ⅓ beef, ½ cup enchilada sauce, ⅓ of the shredded cheese. You should end with shredded cheese on top.
Pour ¼ cup enchilada sauce over the top shredded cheese layer.
Bake for 30 minutes. Remove from the oven, top with chopped chives or green onions and serve hot.