6
servings
1
stephen ceideburg
1
lb ground venison
1/2
onion, minced
1
salt and pepper to taste
16
oz refried beans
2
oz chopped green chiles
1
1/2 c grated cheddar cheese
6
oz mild taco sauce
3
green onions, chopped
10
ripe olives sliced
1
c sour cream
1
c guacamole
1
tortilla chips
Cook
meat and onion in a nonstick pan until meat browns and onion is soft.
Season
with salt and pepper.
Spread
the refried beans in a flat 10-inch casserole dish. Layer the meat
over
the beans. Sprinkle chopped chiles over the meat. Cover with grated
cheese
and taco sauce.
Bake
at 400 degrees F. for 25 minutes. Remove from oven and sprinkle with
green onions and
olives.