venison burgeroni
(1 RATING)
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.
No Image
prep time
15 Min
cook time
1 Hr
method
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yield
Ingredients
- 2 pounds ground venison (cut with bacon)
- 2 cans dieced chili ready tomatoes
- 2 packages macaroni and cheese
- 2 cans enchilada sauce
- 1 medium bag of fritos
- 1/2 pound nacho cheese
- 2 cups white rice
- 1 can mexican corn
- 2 packages taco mix (med or hot)
- 1/2 pound bacon
- 3 sprigs chives, bunch
- 1 - green or orange pepper (depending on taste)
- 2 cans tomato paste, italian
How To Make venison burgeroni
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Step 1Boil water in 2 pans (one for rice one for macaroni
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Step 2Set 2 stove top to HI spray pan with Pam. Set pans on stove wait for Pam to sizzle.
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Step 3open all cans, Chop chives fine. Chop peppers wide. Boil Mac and rice.
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Step 4Brown meat in pan add taco mix as directed by packaging. Cook bacon to desired crispness
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Step 5On simmer of meat and decrease heat (as instructed by packaging). Let stand on stove for at least 3 min.
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Step 6add chili ready tomatoes increase heat slightly for 4min.
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Step 7Strain mac and put rice and mac in a large bowl. Microwave Mexican corn. Set oven to 300 degrees F.
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Step 8Add cheese, tomato paste, enchilada sauce, Mexican corn.
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Step 9Add Meats; cheese; greens; stir and mix well.
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Step 10move mixture to 3" deep pan sprinkle Frito's on top grade cheese on top and set into oven for 15-25min.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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