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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Baked Venison Nachos with Homemade Pico Recipe

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This recipe for Baked Venison Nachos with Homemade Pico is from Emily's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
NACHO INGREDIENTS:
2lbs cubed venison
• Water
• 1 Package Low Sodium Taco
Seasoning
• Nacho Chips (I like the pita type)
• Low Fat Cheese or Dairy Free
Cheese

PICO INGREDIENTS:
• 1 1/2 pounds tomatoes, chopped
• 1 medium onion, chopped (about
2/3 cup)
• 1 to 2 jalapeρo or serrano
peppers, finely diced (seeds and
membranes removed for a milder
salsa)
• 1/2 cup finely chopped fresh
cilantro leaves
• Juice of 1 lime
• Salt to taste
Directions:
Directions:
In a crockpot, combine venison, taco
seasoning, and enough water to cover the
meat. Cook on high for 4 hours.
• Add the tomatoes, onion, cilantro, diced
peppers and lime juice to a bowl. Generously
season with salt — start with 1/2 teaspoon
and go from there. Set the salsa aside for 30
minutes.
• After 30 minutes, stir the salsa — making
sure to distribute the juices left at the bottom
of the bowl. Taste and adjust with more salt.
Store for up to 3 days in an airtight container
in the refrigerator.
• For the nachos, arrange on a shallow casse
role dish or cookie sheet. Sprinkle cheese
over.
• Bake 20 minutes at 350.
• Top nachos with beef and pico and enjoy!!
Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
4 HOURS
Personal Notes:
Personal Notes:
Cals per serving: 503
8g F
23g C
45g P

 

 

 

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