TOTAL SERVINGS 8
PREP TIME 10 MINUTES
COOK TIME 25 MINUTES + 5MINUTES
TOTAL TIME 40 MINUTES
– ground venison – olive oil – salt – pepper – cumin – black beans – drained – Rotel diced tomatoes – green chile enchilada sauce – divided – corn tortillas – Oaxaca or Quesadilla cheese – shredded – Red pepper flakes – optional
HOW TO MAKE VENISON GREEN CHILE ENCHILADA CASSEROLE
2. In a skillet, heat the olive oil over medium heat. Add the ground venison and begin to brown. About halfway through cooking the meat, add the salt, pepper, and cumin, and continue browning until cooked through.
3. Drain and rinse the can of black beans, then add to the pan with the ground venison. Add the can of Rotel and one whole can of green chile enchilada sauce. Stir to combine and let cook for another 3-5 minutes. Remove from heat.