Elk Taco Casserole with Green Chilies

by Brenda, Elk-Hunting-Tips.Net
(Garrison, MT)

1 1/2 pounds ground elk or venison

1/2 chopped onion

1 teaspoon minced fresh garlic or powder

2 teaspoons ground cumin

1 teaspoon chipotle chili powder

salt and pepper to taste

2 1/2 - 3 cups bottled or canned green taco sauce or green Herdez sauce

1 7oz can diced green chilies

1 cup of sliced black olives

1 can (15.25 oz) kidney beans

3 cups shredded pepper jack cheese

4-5 cups crushed tortilla chips

1 teaspoon chopped fresh cilantro (optional)


You can substitute regular chili powder for the chipotle chili powder, but it won't have quite the pizazz.

Brown ground meat with onion in frying pan on medium heat. Mix in all other dry spices. When the meat is just thoroughly browned, stir in cilantro, green salsa, green chilies and kidney beans. Mix thoroughly with spoon or spatula. Remove from heat.

Lightly oil a 9" X 13" casserole dish and add 1/3 of crushed chips. Spread 1/2 of ground meat mixture on top of chips. Sprinkle 1/3 of the cheese over that layer. Repeat above layers (1/3 chips, 1/2 meat, 1/3 cheese). Add remaining chips on top of that along with olives. You might want a little more cheese sprinkled on top of all that again. Lightly sprinkle a little more chili powder over the top for color and added flavor.

Bake in a pre-heated oven at 350 degrees for 30 minutes.

Serve with plenty of guacamole and red salsa on the side. Some might like sour cream for this dish.