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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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The whole family is sure to enjoy this savory southwestern casserole. A refrigerated biscuit crust and packaged taco seasoning make preparation easy. Karen Witman of North Irwin, Pennsylvania submitted the recipe. Ingredients:
1 pound ground venison |
1 can (11 ounces) mexicorn, drained |
1 can (8 ounces) tomato sauce |
1 envelope taco seasoning |
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large skillet, cook venison over medium heat until no longer pink; drain. Stir in the corn, tomato sauce and taco seasoning; keep warm.
2. For crust, press biscuits onto the bottom and up the sides of an ungreased 9-in. pie plate. 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. Yield: 6 servings.
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