Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Venison Dip
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- #61264
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 can (15 ounce size) refried beans
2 pounds ground venison
1 envelope taco seasoning mix
1 can (15 ounce size) enchilada sauce
1 jar (8 ounce size) taco sauce
2 cups shredded cheese (Colby, Co-Jack, or Muenster)
1/2 cup sour cream
tortilla chips
directions
Preheat oven to 400 degrees F.
Spread the refried beans in the bottom of a 9x13 baking dish.
Heat a skillet over medium-high heat. Add the venison and cook, stirring to break up the meat, until browned.
Add the taco seasoning, enchilada sauce, and taco sauce. Mix well. Pour the mixture evenly over the beans in the baking dish.
Sprinkle the shredded cheese over the top.
Place the pan in the oven and bake at 400 degrees F for 15-20 minutes or until bubbly in the center.
Spread the sour cream over the top of the cheese and return to the oven for 5 more minutes.
Serve the dip hot with tortilla chips.
nutrition data
Nutritional data has not been calculated yet.
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