Venison Taco Casserole
Experience the bold flavors of the Wild West with this hearty Venison Taco Casserole, a mouthwatering fusion of comfort food and zesty taco night favorites. Perfectly seasoned ground venison is combined with vibrant ingredients like black beans, juicy diced tomatoes, and sweet corn to create a savory filling. Layered with soft flour tortillas and generously topped with melted Mexican blend cheese, this casserole bakes to golden perfection in just under an hour. Easy to assemble and bursting with Tex-Mex flair, it’s an ideal dish for feeding a crowd or spicing up weeknight dinners. Garnish with fresh cilantro and serve with a dollop of sour cream for a restaurant-worthy finish that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 pound Ground venison
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 cloves Garlic cloves, minced
- 2 tablespoons Taco seasoning
- 14.5 ounces Diced tomatoes (with juice)
- 15 ounces Black beans, drained and rinsed
- 1 cup Frozen corn
- 6 Flour tortillas (6-inch)
- 2 cups Shredded Mexican blend cheese
- 0.25 cup Cilantro, chopped (optional garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with non-stick cooking spray or a small amount of olive oil.
Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes, until softened and translucent.
Add the minced garlic to the skillet and cook for another 30 seconds, until fragrant.
Add the ground venison to the skillet and cook, breaking it up with a spatula, until fully browned, about 5-7 minutes.
Stir in the taco seasoning, diced tomatoes (with their juice), black beans, and frozen corn. Mix well and let the mixture simmer for 5 minutes, allowing the flavors to meld.
Spread a thin layer of the venison mixture on the bottom of the prepared baking dish. Lay two flour tortillas over the top, cutting them as needed to cover the surface.
Spread another layer of the venison mixture over the tortillas, followed by a generous sprinkling of shredded cheese. Repeat the layering process—tortillas, venison mixture, cheese—until all the ingredients are used, ensuring the final top layer is cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5-10 minutes before slicing and serving.
Garnish with chopped cilantro and serve with sour cream on the side, if desired. Enjoy your Venison Taco Casserole!
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 615 mg | 27% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 7.5 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 375 mg | 29% | |
| Iron | 5.7 mg | 31% | |
| Potassium | 798 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
