Posted by Steve Hamilton | Jan 27, 2022 | Recipes
This is a new take on an old favourite and a great way to introduce wild game to someone.
1 lb. ground venison of your choice
1 package of taco seasoning
¼ c water
1 540 ml can red kidney beans, drained and rinsed
1 540 ml can diced tomatoes
¾ c frozen corn
¾ c frozen peas
1 ½ c shredded cheddar cheese (or your favourite)
1 can of breadstick/pizza dough ( I used pizza dough and cut it into strips)
INSTRUCTIONS Preheat your oven to 400 f.
Cook meat over medium high heat in a large oven-proof pan until browned nicely, and well broken up. Drain fat if needed. Add taco seasoning to water and whisk quickly to bring together. Add mixture to meat, and cook until most liquid is absorbed, stirring as needed. Stir in the beans, tomatoes, peas, and corn. Cook until heated through and remove from the stove. Stir in cheese.
Remove dough from the can and separate into strips. Twist dough pieces, and trim to fit into the skillet if necessary. Put the strips on the mixture, arranged in your favorite pattern and bake for 15-20 minutes until bread is golden brown and meat is bubbly.
