Supreme Venison Nachos Recipe

This filling appetizer is uses my tried-and-true venison taco recipe and avocado, sour cream, and zesty salsa. The sheet-pan trick makes for gooey cheese and crispy chips—the perfect texture combination. It’s a family favorite that won’t disappoint.

Serving size

4-6

Time to make

30 minutes

Ingredients

1 lb. ground venison
3 tbsp. tomato paste
1/4 cup water
3/4 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. cumin
1 1/2 tsp. kosher salt
1 bag of tortilla chips
5 cups shredded pepper jack or cheddar cheese
Avocado, sour cream, salsa to serve

Black Bean & Corn Salsa
1 can of black beans
1 can of sweet corn
1/2 red onion, diced
2 jalapeños, chopped
1 cup diced tomatoes
1/4 cup chopped cilantro
1 1/2 limes, juiced
1 tbsp. olive oil

Also works with

Any ground meat

Special equipment

Oven, pan

Method

1
  1. Preheat an oven to 400 degrees.
  2. Prep the black bean and corn salsa in advance by mixing all of the ingredients together in a large bowl.
  3. Heat a large pan over medium-high heat. Add a tablespoon of cooking oil and brown the venison. Add the tomato paste, water, chili powder, oregano, cumin, onion, garlic powder, and salt. Stir to combine and cook for another 2 minutes. Remove from the heat and let it cool slightly.
  4. Spread tortilla chips across a large cookie sheet lined with foil. Spoon the ground venison on top and follow with handfuls of cheese.
  5. Bake the nachos in the oven for 3 to 5 minutes, or until the cheese is bubbling and melted.