Venison Enchilada Casserole

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.

Step 2 ~ 15 minutes

While the meat is browning, dice half an onion.

Chop up two tomatoes and half a bunch of cilantro.

Once the meat is cooked, stir in the onion and cook until it’s translucent and softened.

When the onion is tender, stir in the tomatoes and cilantro,

and add a tablespoon of taco seasoning.

Cook and stir for two to three minutes to soften the tomatoes, and then keep warm.

Step 3 ~ 10 minutes

Meanwhile, heat about an inch of oil in a cast iron skillet. It should be swirling, but not smoking.

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.

Transfer the tortillas to a paper towel-lined pan to cool, and fry the remaining 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,

along with a teaspoon of cumin and a teaspoon of chili powder.

Stir the sauce and spices together and set aside.

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.

Shred the Monterey Jack cheese and finely crumble the Queso Fresca.

Step 6 ~ 5 minutes

Before beginning to assemble the casserole, tear the fried tortillas into quarters,

and spray a medium casserole dish lightly with cooking spray.

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.

Separate the taco meat sauce into two halves within the skillet,

and spoon half of it over the tortillas.

Top the sauce with all of the crumbled Queso Fresca.

Add the remaining tortilla chunks,

and spoon in the remaining taco meat sauce.

Sprinkle generously with the shredded Monterey Jack cheese.

Bake the casserole at 375° for 20 – 25 minutes, or until the cheese is bubbly and beginning to brown.

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 AllRecipes.com {and my secret to using up the rest of the Queso Fresca}.

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.