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VENISON NACHO DIP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Game
Amount Measure Ingredient -- Preparation Method
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Stephen Ceideburg
1 lb Ground venison
1/2 Onion, minced
Salt and pepper to taste
16 oz Refried beans
2 oz Chopped green chiles
1 1/2 c Grated cheddar cheese
6 oz Mild taco sauce
3 Green onions, chopped
10 Ripe olives sliced
1 c Sour cream
1 c Guacamole
Tortilla chips
Cook meat and onion in a nonstick pan until meat
browns and onion is soft. Season with salt and pepper.
Spread the refried beans in a flat 10-inch casserole
dish. Layer the meat over the beans. Sprinkle chopped
chiles over the meat. Cover with grated cheese and
taco sauce.
Bake at 400 degrees F. for 25 minutes. Remove from
oven and sprinkle with green onions and olives.
PER SERVING:(not including chips): 175 calories, 12 g
pro- tein, 9 g carbohydrate, 11 g fat (5 g saturated),
42 mg cholest- erol, 243 mg sodium 3 g fiber.
From Elizabeth Hughes, Broken Arrow Ranch, Texas.
Heidi Haughy Cusik writing in the San Francisco
Chronicle, 12/18/91.
Posted by Stephen Ceideburg
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