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This quick and easy recipe is a Mexican take on lasagna, with corn tortillas a substitute for the pasta and the venison replacing ground beef. You still end up with a layered dish like traditional lasagna, only this is filled with the full-flavor of the spiced venison, refried beans and cheese layered between the corn tortillas.
If you prefer a spicier blend, use hot taco seasoning or add 1 teaspoon of cayenne pepper to the meat while it’s cooking. You can also add your favorite hot peppers to the cooking meat, which also gives it more of a bite. The recipe also works fine if you want to substitute flour tortillas for the corn tortillas. When done, top with shredded lettuce, tomatoes, sour cream and taco sauce.
This recipe makes six to eight servings.