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PREP: 10 Minutes COOK: 60 Minutes

Serves 6-8

Difficulty: Simple

This dish scores points with all the flavors of a classic platter of nachos plus the addition of fan favorites tater tots in a warm super festive casserole. Serve this dish as a fun and tasty treat at your next get-together. It’s sure to be a crowd-pleaser. Mahalo Mark!

  • 1 lb Maui Nui ground venison
  • 1 cup Maui Nui venison bone broth (or low sodium beef or chicken broth)
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 poblano chile or green pepper, diced
  • Fine sea salt
  • 2 Tbsp taco seasoning or chili powder
  • 1 cup corn kernels (frozen or fresh in season)
  • 1 can (14.5oz) black beans, drained and rinsed
  • 1 (16oz) jar or tub of salsa (red or green works just fine)
  • 2 Tbsp masa harina
  • 8oz grated cheese (Cheddar, Monterrey Jack, or a mix)
  • 1-1/2 lbs frozen tater tots
  • 2 Tbsp neutral oil
  • Sour cream, black olives, pickled jalapeños, scallions, and cilantro for garnish
Step 1:
Preheat oven to 400F.
Step 2:

In a large sauté pan heat oil over medium heat. Add venison, breaking up the meat into little pieces. Cook until lightly browned then add the onion, peppers, and a pinch of salt. Cook until vegetables have softened, but not browned, stirring often.

Step 3:
Add taco seasoning, mix thoroughly, and cook for 1 minute. Then add corn, black beans, salsa, broth, and sprinkle masa harina over the mixture. Stir together and simmer for a few minutes. Taste and add salt if necessary. Remove from heat and set aside to cool for 5 minutes.
Step 4:

Next add venison mixture to a large, deep casserole pan (about 13x9” or so). Sprinkle cheese evenly over the mixture and top with a single layer of tater tots. Place in oven and cook for about 45 or until the tots are crispy and golden brown. Note* Place casserole dish on a sheet pan to prevent spillovers.

Step 5:

Let rest for 5 to 10 minutes before serving. Garnish as desired. Optional toppings- a dollop of sour cream and a mix of minced black olives, jalapeños, scallions, and cilantro.

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