Real Recipes From Real Home Cooks ®

venison burgeroni

(1 rating)
Recipe by
Brenden McComb
Fort Wayne, IN

So I had an entire deer in the freezer of burger and roast. You can imagine the trouble I had coming up with new things to do with it since there aren't a whole lot of Venison recipes out there that deal with burger and a tight budget.

(1 rating)
prep time 15 Min
cook time 1 Hr

Ingredients For venison burgeroni

  • 2 lb
    ground venison (cut with bacon)
  • 2 can
    dieced chili ready tomatoes
  • 2 pkg
    macaroni and cheese
  • 2 can
    enchilada sauce
  • 1 md
    bag of fritos
  • 1/2 lb
    nacho cheese
  • 2 c
    white rice
  • 1 can
    mexican corn
  • 2 pkg
    taco mix (med or hot)
  • 1/2 lb
  • 3 sprig
    chives, bunch
  • 1
    green or orange pepper (depending on taste)
  • 2 can
    tomato paste, italian

How To Make venison burgeroni

  • 1
    Boil water in 2 pans (one for rice one for macaroni
  • 2
    Set 2 stove top to HI spray pan with Pam. Set pans on stove wait for Pam to sizzle.
  • 3
    open all cans, Chop chives fine. Chop peppers wide. Boil Mac and rice.
  • 4
    Brown meat in pan add taco mix as directed by packaging. Cook bacon to desired crispness
  • 5
    On simmer of meat and decrease heat (as instructed by packaging). Let stand on stove for at least 3 min.
  • 6
    add chili ready tomatoes increase heat slightly for 4min.
  • 7
    Strain mac and put rice and mac in a large bowl. Microwave Mexican corn. Set oven to 300 degrees F.
  • 8
    Add cheese, tomato paste, enchilada sauce, Mexican corn.
  • 9
    Add Meats; cheese; greens; stir and mix well.
  • 10
    move mixture to 3" deep pan sprinkle Frito's on top grade cheese on top and set into oven for 15-25min.