Venison Nacho Dip

Yield: 6 servings
1 stephen ceideburg
1 lb ground venison
1/2 onion, minced
1 salt and pepper to taste
16 oz refried beans
2 oz chopped green chiles
1 1/2 c grated cheddar cheese
6 oz mild taco sauce
3 green onions, chopped
10 ripe olives sliced
1 c sour cream
1 c guacamole
1 tortilla chips
Cook meat and onion in a nonstick pan until meat browns and onion is soft.
Season with salt and pepper.
Spread the refried beans in a flat 10-inch casserole dish. Layer the meat
over the beans. Sprinkle chopped chiles over the meat. Cover with grated
cheese and taco sauce.
Bake at 400 degrees F. for 25 minutes. Remove from oven and sprinkle with
green onions and olives.

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