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
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.
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.
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.