Venison Enchilada Casserole
SUBMITTED BY STACY POPE
1-pound ground venison
1 (1.4-ounce) envelope taco seasoning mix
6 (6-inch) corn tortilla, divided
3 cups shredded Mexican mix or Monterey Jack Cheese, divided
1 medium onion, chopped
1 (10-ounce) can of enchilada sauce
2 green onions, sliced
Preheat oven to 350 degrees. Cook venison in large skillet over medium-high heat, stirring until brown and crumbly, about 5 minutes. Add seasoning mix following directions and mix well.
Grease a 13x9-casserole dish; arrange half of tortilla over the bottom, layer with meat and 2 cups cheese and onion.
Arrange remaining tortilla over onions. Pour sauce over tortillas. Bake until tortillas are soft and juices bubble, about 35 minutes.
Layer remaining cheese and bake until bubbly, about 10 minutes.
Top with green onions and Serve.
Tip: You can assemble this up to 8 hours before cooking, just refrigerate until ready to bake and it serves 6.