As noted elsewhere on this blog, I love knowing exactly where the meat in our freezer came from. I also love cooking with the lean and flavorful ground venison we have. Here’s a favorite recipe that you could use any ground meat in such as chicken, turkey or beef.
I make mine in an 8-inch round stoneware and therefore only use 9-10 corn tortillas. This yields about 6 servings. If you’re using a larger rectangular baking dish, you’ll need more tortillas and you may want to up the ingredients overall to get a solid three layers.
Here’s what you’ll need:
Corn tortillas, enough to cover the bottom of your dish three times. (If you’re cooking gluten-free, be sure to check the label of your corn tortillas. Often, flour is added as a binder.)
1.5-2 cups of enchilada sauce. Recipe here.
1 lb of ground meat, browned and seasoned
1 can Ro-Tel tomatoes with lime juice and cilantro
1 can of black beans, drained and rinsed well
1 - 7 oz. container of plain Greek yogurt (for topping)
Preheat oven to 350 degrees.
Brown the ground venison and drain any fat, then add in taco seasoning. I use a blend from Penzey’s Spices that is low in sodium, but in a pinch I mix together 2 parts chili power with 1 part cumin and 1 part garlic power. Add a little water with the seasoning and cook it off. Set aside.
Mix the beans and tomatoes in a small pan and heat through. Set aside.
Ladle enchilada sauce into the bottom of your pan, just to cover lightly. Place tortillas on top, tearing or overlapping them to get full coverage. Spoon meat to form a layer over tortillas. Do the same with the tomato and bean mixture. Ladle more enchilada sauce. Repeat twice more, starting with tortillas and finishing with the beans and tomatoes. If you’re not dairy-free you could top with cheese. Then bake for about 15 minutes, just long enough to let all the ingredients get cozy together. Top with sour cream or plain Greek yogurt.