Cooking Products GREAT COOKING ITEM GRILLS and RECIPES Informational Recipes

Green Chile Nacho Venison Burger Casserole Recipe from Timber 2 Table by Realtree Newsletter

By RVL / May 17, 2020

Green Chile Nacho Venison Burger Casserole Recipe

All the flavor of a nacho-cheese-topped green-chile cheeseburger in a casserole form.

BY  AUTHOR OF TIMBER 2 TABLE WILD GAME RECIPESPRINT RECIPE

PREP TIME
COOK TIME
5-7
SERVES
EASY
DIFFICULTY

One of my favorite parts of hunting mule deer in New Mexico is driving by the roadside stands selling fire-roasted Hatch green chiles. The small general store, RV supply, post office and restaurant, all-in-one building, near our hunting spot makes the best green-chile cheeseburger on the planet. Maybe it’s the beef they use, or the freshly roasted green chiles, or the ancient flat top they cook them on, but I’ve never had a better burger.

Canned fire-roasted green chile peppers and onions load the casserole with flavor.

Canned fire-roasted green chile peppers and onions load the casserole with flavor.

Roadside pepper stands are rare in Kentucky, but I can still get a bit of that New Mexico flavor by using canned fire-roasted green chiles. This recipe, a family favorite around here, combines ground venison with canned green chiles, onions, nacho cheese sauce and lots of shredded cheese. The dish gets topped with jumbo, you might even call them Grand, canned biscuits, then baked to a golden brown.

Scoop a biscuit and plenty of filling for each dinner guest.

Scoop a biscuit and plenty of filling for each dinner guest.

INGREDIENTS

2 pounds ground venison

1 large sweet yellow onion, diced

12 ounces canned fire-roasted green chiles (I used 3 4-ounce cans)

1 11-ounce can Campbell’s Fiesta Nacho Cheese Soup (or your favorite nacho cheese blend)

1 cup shredded Mexican style cheese mixture

1 tablespoon salt

1 teaspoon black pepper

1 teaspoon ground cumin

½ teaspoon smoked paprika

1 can of Jumbo biscuits

 

COOKING INSTRUCTIONS

Brown the venison with the diced onions.

Brown the venison with the diced onions.

Brown the ground venison and diced onion in a deep cast-iron pan. Once the venison is done and the onion soft and translucent, add the salt, pepper, cumin and paprika. Stir in the green chiles and bring to a simmer. Stir in the nacho cheese soup and shredded cheese and smooth the top.

Stir the cheese into the ground venison and smooth the surface with a spoon.

Stir the cheese into the ground venison and smooth the surface with a spoon.

Cover the surface with canned biscuits and transfer the pan to a 350-degree oven. Bake for 20 minutes or until the biscuits are done and golden brown. Make certain everyone gets at least one biscuit when serving.

Top the filling with jumbo canned biscuits.

Top the filling with jumbo canned biscuits.

You may also like