Venison nacho dip
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 1 | pounds | Ground venison |
| ½ | Onion, minced | |
| Salt and pepper to taste | ||
| 16 | ounces | Refried beans |
| 2 | ounces | Chopped green chiles |
| 1½ | cup | Grated cheddar cheese |
| 6 | ounces | Mild taco sauce |
| 3 | Green onions, chopped | |
| 10 | Ripe olives sliced | |
| 1 | cup | Sour cream |
| 1 | cup | Guacamole |
| Tortilla chips | ||
Directions
Cook meat and onion in a nonstick pan until meat browns and onion is soft. Season with salt and pepper.
Spread the refried beans in a flat 10-inch casserole dish. Layer the meat over the beans. Sprinkle chopped chiles over the meat. Cover with grated cheese and taco sauce.
Bake at 400 degrees F. for 25 minutes. Remove from oven and sprinkle with green onions and olives.
PER SERVING:(not including chips): 175 calories, 12 g pro- tein, 9 g carbohydrate, 11 g fat (5 g saturated), 42 mg cholest- erol, 243 mg sodium 3 g fiber.
From Elizabeth Hughes, Broken Arrow Ranch, Texas.
Heidi Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.
Posted by Stephen Ceideburg
Submitted By LAWRENCE KELLIE On 03-17-95