Tater Tot Nacho Casserole

Preheat oven to 400F.

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.

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.

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.