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Venison Taco Pie
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1 pound ground venison
1 can (11 ounces) Mexicorn, drained
1 can (8 ounces) tomato sauce
1 envelope taco seasoning
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
1 cup (4 ounces) shredded cheddar cheese
In a large skillet, cook venison over medium heat until no longer pink; drain.
Stir in the corn, tomato sauce and taco seasoning; keep warm. For crust, press
biscuits onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake
at 350° for 5 minutes. Spoon venison mixture into crust. Sprinkle with
cheese. Bake for 20-25 minutes or until filling is bubbly and biscuits are golden
brown. Let stand for 5 minutes before serving.
Yield: 6 servings.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |