Real venison nacho dip

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Recipe by: meg-anne

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg 6 oz Mild taco sauce
1 lb Ground venison 3 Green onions, chopped
1/2 Onion, minced 10 Ripe olives sliced
Salt and pepper to taste 1 c Sour cream
16 oz Refried beans 1 c Guacamole
2 oz Chopped green chiles Tortilla chips
1 1/2 c Grated cheddar cheese

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
Submitted By LAWRENCE KELLIE On 03-17-95