Venison Nacho Dip

6 Servings

Try this Venison Nacho Dip recipe, or post your own recipe for Venison Nacho Dip

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Venison Nacho Dip Ingredients

Stephen Ceideburg	6 oz Mild taco sauce
1 lb Ground venison	3 Green onions, chopped
1/2 Onion, minced	10 Ripe olives sliced
Salt and pepper to taste	1 c Sour cream
16 oz Refried beans	1 c Guacamole
2 oz Chopped green chiles	Tortilla chips
1 1/2 c Grated cheddar cheese

Instructions for Venison Nacho Dip

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. PER SERVING:(not including chips): 175 calories, 12 g pro- tein, 9 g carbohydrate, 11 g fat (5 g saturated), 42 mg cholest- erol, 243 mg sodium 3 g fiber. From Elizabeth Hughes, Broken Arrow Ranch, Texas. Heidi Haughy Cusik writing in the San Francisco Chronicle, 12/18/91. Posted by Stephen Ceideburg From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized