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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.
  • Total Time
    Prep: 10 min. Bake: 25 min.
  • Makes
    6 servings

Ingredients

  • 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 shredded cheddar cheese

Directions

  • 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.

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Reviews

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Average Rating:
  • kredhead
    Jan 19, 2020

    Loved this, wouldn't change a thing. Ortega spice or homemade, flavorful

  • deniselrichards
    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,

  • jessicajoyce
    Apr 21, 2011

    awesome a keeper for sure!

  • darelyn
    Dec 14, 2010

    This recipe is so easy and delicious!

  • butchjil
    Jan 15, 2009

    No comment left

  • 5xamom
    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! (:

  • mrsjenb
    Dec 4, 2008

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

  • lulan
    Nov 22, 2008

    Thanks for the recipe. I work in our community food pantry, which gets ground venison through the area HACAP Food Reservoir. I'm passing the recipe on to our Recipe Committee which makes recipes using pantry-provided-ingredients available to our consumers. Since we often have dry biscuit mix, but not refrigerated biscuits, I'm adding the former, "prepared according to package directions", as an alternative.lulan

  • lelamarie
    Nov 15, 2008

    I make this recipe often and we love it.  It uses the wild game my husband and children shoot and it tastes great! 

  • msdosty1941
    Nov 15, 2008

    What a great recipe! One of my daughters gives us wild meat occasionaly & I use it as,I grew up on wild meat.In my younger days,I would exchange store bought meat for wild meat,from my brother.I love wild game! Give me a good old deer steak,pounded & put in milk & then flour. Fry just till golden brown,delicious!