Enchilada Casserole - An easy and delicious dish perfect for the weekend when you want tasty food with least amount of effort! Layer up tortillas with veggies , chicken , enchilada sauce and lots of cheese! Bake it at 350F for 30 mins and your dish is ready.
Last night was a toss it in a casserole dish kinda night... ground beef with pasta my last jar of sauce and topped with some mozzarella. Lol I passed out on the couch while the hubby ate his dinner. #kiraskitchen#homechef#casserole
#Venison#cheesey#potato#taco#casserole - why so many casseroles Gin? Because I’m southern and it’s a birthright down here... Casseroles are a mom’s best friend because once you really learn how to cook you can almost always make a casserole out of what you’ve got in the kitchen... especially once you learn what you can substitute with... #wildgame#hunting#whitetail#deerseason#fieldtofork#recipes By the way, 3 whitetail deer have fed my family of 4 for almost 8 months now, and we eat deer at least once a week.
1 lb ground venison
½ cup diced green bell pepper, divided
1 pkg taco seasoning
½ cup fire roasted corn
1 can diced tomatoes and green chilies
1 can (10.5 oz) tomato soup
1 pkg (3 oz) low-fat cream cheese* (I used sour cream instead)
½ cup chopped onion, divided
2 cups Mexican-style shredded cheese, divided
1 tsp salt
½ tsp pepper
½ bag (30 oz bag) frozen hash brown potatoes, thawed
Cilantro or green onion to garnish
Preheat oven to 350 degrees F. Lightly grease or spray a 2 or 2½ quart oblong casserole dish.
Brown ground venison, half of the bell peppers and onion in a heavy skillet over medium-high heat. Drain fat from pan, reduce heat.
Add the undiluted tomato soup, corn, tomatoes and green chilies and the cream cheese. Stir until well combined and no chunks of cream cheese are visible. Stir in taco seasoning and 1 cup of the shredded cheese. Turn mixture into prepared pan, spreading mixture evenly across the bottom.
In a separate bowl, combine the defrosted hash browns, the remaining peppers, salt, pepper and remaining 1 cup shredded cheese.
Top ground venison with potato mixture, pressing it down slightly.
Bake at 350 degrees F for 30-35 minutes or until topping is browned and crispy on top.