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Course
Small Bites
Duration
30 minutes
Serves
4-6
Chef’s notes
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.
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
- Preheat an oven to 400 degrees.
- Prep the black bean and corn salsa in advance by mixing all of the ingredients together in a large bowl.
- 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.
- Spread tortilla chips across a large cookie sheet lined with foil. Spoon the ground venison on top and follow with handfuls of cheese.
- Bake the nachos in the oven for 3 to 5 minutes, or until the cheese is bubbling and melted.
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Chef’s notes
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.
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
- Preheat an oven to 400 degrees.
- Prep the black bean and corn salsa in advance by mixing all of the ingredients together in a large bowl.
- 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.
- Spread tortilla chips across a large cookie sheet lined with foil. Spoon the ground venison on top and follow with handfuls of cheese.
- Bake the nachos in the oven for 3 to 5 minutes, or until the cheese is bubbling and melted.