Venison Taco Pie

Total Time Prep: 10 min. Bake: 25 min.
Yield 6 servings
Test Kitchen Approved
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 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.

Nutrition Facts

1 slice: 348 calories, 13g fat (6g saturated fat), 83mg cholesterol, 1287mg sodium, 33g carbohydrate (6g sugars, 1g fiber), 26g protein.

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.
Recipe Creator

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