Name: Tater Tot Nacho Casserole
Prep time: 10 min
Cook time: PTnullM
Total time: 10 min
Yield: 6 servings
Ingredients: 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; null 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 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; null Sour cream, black olives, pickled jalapeños, scallions, and cilantro for garnish

PREP TIME:

10 min.

SERVES:

6 - 8

Directions

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.