Southwest Venison Casserole with Ground Venison
Baking up this easy Southwest Venison Casserole recipe is one of my favorite ways to use ground venison. With simple ingredients and just a few minutes in the oven, it’s everything you want from an easy, hearty casserole.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American, Mexican
Ingredients
- 1 lb. pasta (preferably shells), cooked according to package directions
- 1 Tbsp. avocado oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 lb. ground venison
- Juice of 1 lime
- 1 Tbsp. chili powder
- 2 tsp. cumin
- 1 tsp. sea salt
- ½ tsp. black pepper
- 4 oz. cream cheese
- 1 cup sour cream
- 1 green bell pepper, diced
- 2 (10 oz.) cans diced tomatoes and green chilies
- 1 (15 oz.) can corn kernels, drained
- 1 (15 oz.) can black beans, drained
- 8 oz. Colby Jack cheese, shredded
Instructions
- Preheat the oven to 400°F.
- Begin by cooking the pasta according to package directions. Drain and set aside in a colander while you cook the meat.
- Add the avocado oil to the bottom of the pot you cooked the pasta in. Add the onion, cook for 3 minutes, and then add the garlic. Cook for 2 minutes.
- Add the ground venison to the onion and garlic. Cook until browned, about 6–8 minutes. Add the lime juice.
- Then, add the chili powder, cumin, salt and pepper and cook until absorbed, about 2–3 minutes. Remove the meat mixture from the heat.
- In the pot, stir together the cooked pasta, spiced ground venison mixture, cream cheese, sour cream, bell pepper, tomatoes and green chilies, corn, black beans and 1½ cups of the Colby Jack cheese until everything is well combined.
- Pour the mixture into a 9×13-inch baking dish and top with the remaining cheese.
- Bake the casserole for 10–15 minutes, until the cheese is melted and bubbly. You can pop it under the broiler for a few minutes if you like the top golden and a bit crispy. Serve hot!
Notes
Storage: Store leftover venison casserole in an airtight container in the refrigerator for 3–4 days.
Freezing: Assemble the casserole as directed, but do not bake. Cover tightly with plastic wrap, followed by aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Be sure to remove the plastic wrap before placing the casserole in the oven.
Reheating: Reheat individual portions in the microwave until heated through. For larger portions, cover in an oven-safe dish and warm in the oven until hot and bubbly. If baking a fully assembled casserole that has been refrigerated, bake at 400°F for about 20–30 minutes, or until heated through.
Find it online: https://www.missallieskitchen.com/venison-casserole/