Tuesday, April 26, 2016

Taco Bake

From: "On the Wild Side" cookbook

1 lb deer burger
2 packages dried taco mix (I used just one)
1/2 cup water
1 jar salsa
Shredded lettuce
Chopped tomatoes
1 chopped onion
1/2 cup sour cream
2 cups Bisquick
1 Tbsp sugar
Shredded cheese (colby, monterey jack are suggested; I used mozzarella)

Brown the venison, add 1/2 taco mix and water, simmer for about ten minutes. Place in a greased casserole dish, top with some shredded cheese.

In a bowl, mix the Bisquick, sugar, the rest of the taco seasoning and enough milk to make a medium batter. Dot on top of the meat mixture (we spread ours all over the top). Bake at 350 degrees for 30 minutes or until crust is done and lightly brown. When done, let sit for five minutes. Top with salsa, lettuce, tomatoes, onion, more cheese, and dot with sour cream. Cut and serve. 

Thumbs up! Hunter chose this recipe, which meant he had to help make it (so did Bri, once she found out Hunter was involved!) It was really easy for kids to help with, if you're comfortable with them being around the stove. I totally forgot to top the casserole with anything, but when I took this to my parent's house my mom had tomatoes and a peach/mango salsa that we topped it with. It was amazing! I loved how easy this was to make, and since I could eat tacos every day, I really loved it.

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