This is a great venison, mexican style casserole.
Time: 55 min • Prep Time: 15 min • Cook Time: 40 min
Serving Size: 4 servings
1 pound venison
1/2 onion (chopped)
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp Adobo seasoning
1 cup chunky salsa
1 can tomatoes with green chili
1 (16 oz) can cannelloni beans (rinsed and drained)
1/4 cup Italian Dressing
6 taco size flour tortillas
1/2 cup sour cream
1.5 cups Shredded Cheddar Cheese
Heat oven to 400 degrees F.
Brown meat with onions in large skillet on medium-high heat. Drain meat if necessary. Add the seasonings to venison and onion mixture. Stir in next 4 ingredients and continue to cook for a few minutes to allow thickening.
Place 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each of the meat mixture, sour cream and cheese. Repeat layers and cover.
Bake 40 minutes or until casserole is heated through and cheese is melted (uncover after 30 minutes). Let stand 5 minutes.
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