This venison casserole has layers of Southern and Tex-Mex vibes
I’m not sure whether there’s anything more Southern, at least when it comes to the kitchen and cooking, than a homemade casserole. Throw in some Tex-Mex flavors and vibes, and you’ve got a dish most coastal Texans will surely appreciate.
This ground venison-loaded concoction is full of all the goodies. It’s a meal that will stick with you — the kind that’s perfect for a Sunday family lunch, leaving you feeling warm and fuzzy on the inside and primed for a nap.
From corn, black beans and cheddar cheese, to sour cream, chunky salsa, bell pepper and tortillas, there’s a smorgasbord of ingredients that makes this recipe worth trying. Just place them all in layers in a pan, and bake the casserole in the oven. Top it with more cheese and some avocado slices, and get ready to dig in.
Layered Venison Enchilada Casserole
1 pound ground venison
½ onion, chopped
1 green bell pepper, chopped
2 teaspoons chili powder
1½ cups chunky salsa
10 ounces corn (canned or frozen – not on the cob)
15 ounces black beans
8 ounces light sour cream
1 cup cheddar cheese, shredded
Whole wheat tortillas
3 avocados, sliced
Preheat oven to 375 F.
Brown the ground venison meat with onion and bell pepper. Add 2 teaspoons of chili powder and taco seasoning to taste.
Mix in the salsa, corn and black beans. Stir thoroughly until you have an evenly mixed meat sauce. Add additional salsa if the mixture looks too dry.
Let the meat sauce simmer for 5 minutes.
Layer the bottom of a 13-inch-by-9-inch pan with tortillas and 1 cup of meat sauce.
Cover the bottom layer with more tortillas, and then add another layer consisting of ½ cup of meat sauce, 4 ounces of sour cream and ¼ cup of cheese.
Cover the middle layer with tortillas, and then add another layer consisting of 1 cup of meat sauce, 4 ounces of sour cream, and ¼ cup of cheese.
Top with tortillas and remaining meat sauce.
Bake covered for 25 minutes at 375 F.
Uncover and top with remaining cheese. Bake uncovered for an additional 5 minutes or until cheese melts.
Top with avocado slices and serve.