Venison Enchilada Casserole

1 Ingredients
Ground venison  |  Cilantro  |  Onion  |  Tomatoes  |  Cumin  |  Chili powder  |  Taco seasoning
Tomato sauce  |  Sour cream  |  Queso Fresca  |  Monterey Jack cheese  |  Corn tortillas

Step 1 ~ 10 minutes
In a large skillet, brown one pound of ground venison until it’s completely cooked through and crumbled.
3 Brown ground venison

Step 2 ~ 15 minutes
While the meat is browning, dice half an onion.
4 Diced onion
Chop up two tomatoes and half a bunch of cilantro.
8 Tomato and cilantro
Once the meat is cooked, stir in the onion and cook until it’s translucent and softened.
7 Sauteed onion
When the onion is tender, stir in the tomatoes and cilantro,
9 Add cilantro and tomato
and add a tablespoon of taco seasoning.
10 And taco seasoning
Cook and stir for two to three minutes to soften the tomatoes, and then keep warm.
13 Taco Meat

Step 3 ~ 10 minutes
Meanwhile, heat about an inch of oil in a cast iron skillet. It should be swirling, but not smoking.
6 Heat oil
One at a time, fry seven corn tortillas in the hot oil, cooking for about five seconds per side. Flip the tortillas with some metal tongs.
11 Fry tortillas
Transfer the tortillas to a paper towel-lined pan to cool, and fry the remaining tortillas.
12 Fried tortillas
{If you choose, you can probably skip the frying tortilla step, but you won’t regret frying them.}

Step 4 ~ 5 minutes
While the tortillas are cooling, add an eight ounce can of tomato sauce to the taco meat,
16 Tomato sauce
along with a teaspoon of cumin and a teaspoon of chili powder.
19 More seasoning
Stir the sauce and spices together and set aside.
20 The sauce
I also stirred in about half a cup of sour cream and apparently forgot to snap a picture.

Step 5 ~ 5 minutes
You’ll need up to two cups of Monterey Jack cheese and half an eight ounce block of Queso Fresca, the white crumbly Mexican cheese that’s usually found in its own section of the cheese cooler at the grocery store.
14 Cheese
Shred the Monterey Jack cheese and finely crumble the Queso Fresca.
15 Crumbled Cheese

Step 6 ~ 5 minutes
Before beginning to assemble the casserole, tear the fried tortillas into quarters,
21 Tear up tortillas
and spray a medium casserole dish lightly with cooking spray.
18 Spray dish
Preheat the oven to 375°.

Step 7 ~ 30 – 35 minutes
Now let’s assemble. Place half of the tortillas in the bottom of the casserole dish.
22 Layer one tortillas
Separate the taco meat sauce into two halves within the skillet,
23 Divide sauce
and spoon half of it over the tortillas.
24 Layer 2 Sauce
Top the sauce with all of the crumbled Queso Fresca.
25 Layer 3 crumbled cheese
Add the remaining tortilla chunks,
26 Layer 4 more tortillas
and spoon in the remaining taco meat sauce.
27 Layer 5 more sauce
Sprinkle generously with the shredded Monterey Jack cheese.
28 A Top with Mont Jack Cheese
Bake the casserole at 375° for 20 – 25 minutes, or until the cheese is bubbly and beginning to brown.
28 Bake
Allow to cool slightly before serving.
Dish up a hearty scoop of Venison Enchilada Casserole, paired with some fresh Guacamole and these mouth-wateringMexican Veggies with Queso from {and my secret to using up the rest of the Queso Fresca}.
29 Enchilada Casserole
A slightly different {and possibly un-authentic} twist on Tex-Mex. But it’s so good you may find yourself keeping these ingredients on hand a little more often.


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