Venison Taco Pie Recipe
Venison Taco Pie Recipe photo by Taste of Home

Venison Taco Pie Recipe

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The whole family is sure to enjoy this savory southwestern casserole. A refrigerated biscuit crust and packaged taco seasoning make preparation easy. Karen Witman of North Irwin, Pennsylvania submitted the recipe.
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 slice: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. 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.
  2. 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.
Originally published as Venison Taco Pie in Taste of Home October/November 2005, p49

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Reviewed Oct. 30, 2013

"Loved this recipe. My husband got a deer this year and so I decided to try it. It was easy and quick. You could make it with either venison or ground beef,"

Reviewed Apr. 21, 2011

"awesome a keeper for sure!"

Reviewed Dec. 14, 2010

"This recipe is so easy and delicious!"

Reviewed Dec. 19, 2008

"This recipe is so good! I accidently bought crescent rolls instead of the buttermilk biscuits. It was still very good. The crescent rolls fit perfect in the pie pan when I lined it like each was a piece of pie. My kids loved it! I even served it once to a friend who thinks she hates venison and she loved it. We didn't let the secret out! (:"

Reviewed Dec. 4, 2008

"I tried this recipe; loved it and have made it several times. It's delicious!"

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