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| | | Venison Taco Pie | Favorite of Daryl Brunton - Mingo, Ohio
| | Course: | Main Entrée | | Servings: | 6 | |
Ingredients & Instructions:
1 pound ground venison
1 can Mexicorn drained
1 can tomato sauce
1 envelope taco seasoning
1 tube refrigerated buttermilk biscuits
1 cup shredded cheddar cheese
In large skillet, cook venison over medium heat until no longer pink. Stir in the corn, tomato sauce and taco seasoning; keep warm. For crust, press biscuits onto the bottom and up the sides of an ungreased 9 inch pie dish. Bake at 350° for 5 minutes. Spoon venison mixture into crust. Sprinkle with cheese. Bake for 20-25 minutes or until filling is bubbly and biscuits are golden brown. Let stand for 5 minutes before serving.
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