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Venison nachos with black bean and corn salsa, sliced avocado, melted cheese, sour cream, cilantro

Supreme Venison Nachos

Danielle Prewett is the founder of Wild + Whole and a Wild Foods Contributing Editor for MeatEater. She is passionate about the outdoors because hunting, fishing, gardening, and foraging enable her to connect with her food and eat consciously. Texas is home for Danielle and when she isn’t in the kitchen, she can be found upland hunting with her bird dogs. Check out some of Danielle'sfavorite gear.

  • Course

    Small Bites

  • Duration

    30 minutes

  • Serves

    4-6
Chef’s notes

This filling appetizer is uses mytried-and-true venison taco recipeand 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.

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

Preparation

  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.

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Supreme Venison Nachos

Recipe by:Danielle Prewett
Venison nachos with black bean and corn salsa, sliced avocado, melted cheese, sour cream, cilantro

  • Course

    Small Bites

  • Duration

    30 minutes

  • Serves

    4-6
Chef’s notes

This filling appetizer is uses mytried-and-true venison taco recipeand 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.

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

Preparation

  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.