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


Time to make

30 minutes


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


  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.