A little heat and a lot of savor in this ground venison green enchilada casserole. Layers of ground venison, green chile enchilada sauce, and melty quesadilla cheese!
In a skillet, heat the olive oil. 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.
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. Remove from heat.
Grease the bottom of baking dish. Add the green chile enchilada sauce and spread to cover the entire bottom of the dish. Add a layer of corn tortillas,Add the ground venison mixture and spread to cover the tortillas.
Top with one final layer of corn tortillas. Sprinkle with red pepper flakes, if preferred, and bake until hot and bubbly.
Remove, let rest for 5 minutes, then serve.