Venison Taco Pie

Name: Venison Taco Pie
Ingredients: 1 pound ground venison; 1 can (11 ounces) Mexicorn, drained; 1 can (8 ounces) tomato sauce; 1 envelope taco seasoning; 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits; 1 cup shredded cheddar cheese

6 ingredients

2 steps

Ingredients

1 pound ground venison
1 can (11 ounces) Mexicorn, drained
1 can (8 ounces) tomato sauce
1 envelope taco seasoning
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
1 cup shredded cheddar cheese

Directions

1

In a large skillet, cook venison over medium heat until no longer pink; drain. Stir in the corn, tomato sauce and taco seasoning; keep warm.
2

For crust, press biscuits onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 5 minutes. Spoon venison mixture into crust. Sprinkle with cheese. Bake for 20-25 minutes or until filling is bubbly and biscuits are golden brown. Let stand for 5 minutes before serving.