Venison nacho dip

 
                             VENISON NACHO DIP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Game
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    1       lb           Ground venison
      1/2                Onion, minced
                         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
                         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.
   
   PER SERVING:(not including chips): 175 calories, 12 g
   pro- tein, 9 g carbohydrate, 11 g fat (5 g saturated),
   42 mg cholest- erol, 243 mg sodium 3 g fiber.
   
   From Elizabeth Hughes, Broken Arrow Ranch, Texas.
   
   Heidi Haughy Cusik writing in the San Francisco
   Chronicle, 12/18/91.
   
   Posted by Stephen Ceideburg
  
 
 
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