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.
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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