Mexican Venison Lasagna

This quick and easy recipe is a Mexican take on lasagna, with corn tortillas a substitute for the pasta and the venison replacing ground beef. You still end up with a layered dish like traditional lasagna, only this is filled with the full-flavor of the spiced venison, refried beans and cheese layered between the corn tortillas.

If you prefer a spicier blend, use hot taco seasoning or add 1 teaspoon of cayenne pepper to the meat while it’s cooking. You can also add your favorite hot peppers to the cooking meat, which also gives it more of a bite. The recipe also works fine if you want to substitute flour tortillas for the corn tortillas. When done, top with shredded lettuce, tomatoes, sour cream and taco sauce.

Ingredients

• 2 lbs. ground venison
• 2 tbs. vegetable oil
• 2 pkg. taco seasoning
• 1 10 oz. can of diced tomatoes & green chilies
• 2 cups of water
• 1 10 oz. can of enchilada sauce
• 2 15.5-oz. cans of refried beans
• 2 16-oz packages of shredded Mexican cheese
• 18 corn tortillas
• Nonstick cooking spray

Utensils

• Large skillet
• 9 x 13 baking dish

Directions

1. Spray a large skillet with nonstick cooking spray. Add the vegetable oil and ground venison. Brown the venison until done.
2. Add the taco seasoning, tomatoes and chilies, and water to the cooked venison. Stir to mix and bring to a boil and then reduce the heat to medium-low. Simmer uncovered to reduce the fluids and then remove from the heat to cool.
3. Spray a 9 x 13 baking dish with nonstick cooking spray.
4. Spread half the enchilada sauce evenly over the bottom of the dish,
5. Spread six of the corn tortillas evenly over the enchilada sauce (they will slightly overlap).
6. Add half the meat mixture over the layer of corn tortillas and spread evenly.
7. Add another layer of six corn tortillas spread evenly over the meat.
8. Spread the refried beans evenly over the layer of corn tortillas. Sprinkle one bag of the shredded cheese over the refried beans.
9. Add one more layer of six corn tortillas over the beans and cheese.
10. Spread the remainder of the meat over the last layer of corn tortillas and sprinkle the remaining cheese evenly over top.
11. Bake uncovered for approximately 45 minutes or until the center is heated through in a preheated 350-degree oven.

This recipe makes six to eight servings.