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Venison Taco Pie

 Venison Taco Pie
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.
6 ServingsPrep: 10 min. Bake: 25 min.


  • 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.