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Mexican Enchilada Casserole (Deer)

December 7, 2013

2 pounds lean ground deer or other big game

1 medium onion, chopped

2 cloves garlic, minced

1 T vegetable oil, optional

1 8 oz can tomato sauce

3 T chili powder

1/4 tsp salt

1 can cream of chicken soup

3/4 cup milk

1 cup shredded Cheddar cheese

1 cup shredded Monterey Jack cheese

1 package taco shells, coarsely crushed

Heat oven to 350º. Grease 2 quart casserole; set aside. In large skillet, cook meat, onion, and garlic in oil over medium heat, stirring occasionally, until meat is no longer pink and onion is tender. Drain, if necessary. Stir in tomato sauce, chili powder, and salt. Heat over medium heat until bubbly. Reduce heat to very low; simmer for 10 minutes, stirring occasionally. Remove from heat; set aside.

In small mixing bowl, blend soup and milk; set aside. Ona sheet of waxed paper mix Cheddar and Monterey Jack cheeses; set aside.

In prepared casserole, layer one-third the crushed taco shells, half the meat mixture, half the soup mixture, and half the cheese mixture. Continue layering half the remaining taco shells, the remaining meat mixture, and the remaining soup mixture. Top with the remaining taco shells and the remaining cheese. Bake until hot in the center and cheese melts, about 45 minutes.

Dressing & Cooking Wild Game
The Hunting and Fishing Library

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From → Frugal Recipes

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