- 1 tablespoon Olive Oil
- 1 small onion, chopped
- 1 pound ground Venison
- 3 large garlic cloves, chopped
- 2 tablespoons Taco seasoning
- 1 15-ounce can black beans, drained and rinsed
- 1 4-ounce can diced green chilies
- 2-3 cups red enchilada sauce
- 8-12 ounces shredded Sharp Cheddar Cheese
- 1 cup sour cream
- 10-12 small corn tortillas cut in half
- ½ cup pitted, sliced black olives
- 1 tomato, diced
- 1 jalapeno sliced into thin rings
Preheat the oven to 350 degrees F. I used a 12” cast iron pan to cook and bake this whole dish. If you want to use a separate baking dish you can. You will need a 2-3 quart size.
Heat the olive oil in your frying pan over med-high heat. Add in the chopped onion and sauté for a few minutes until translucent. Stir in the venison and cook for 6-8 minutes or until browned, breaking up the meat so it doesn’t clump. Spoon off any grease so that the meat can brown, and the pie won’t be too runny. Toss in the garlic, taco seasoning, beans, and chilies. Also add ¼ cup of the enchilada sauce. The taco seasoning will supply all the salt you need in this recipe, so there is no reason to add more. You can “kick it up at this point with your favorite hot sauce, some cayenne pepper, or my personal favorite, a fresh chopped habanero. Simmer the mixture for a couple of minutes until all the ingredients are well blended. Remove to a bowl to assemble the pie in the pan. There is no need to clean the pan as the “fond” will just add to the flavor.
Pour enough enchilada sauce in the pan to cover the bottom. Arrange some of the tortillas in the pan to cover the sauce. Put a layer of about half of the meat mixture in next. Add 1/3 of the cheese over the top. Dollop some of the sour cream onto the cheese. Pour about a half cup of enchilada sauce on and your first layer of the pie is complete!
Place another layer of tortillas on next, followed by the rest of the meat. Another 1/3 of the cheese goes in with some more sour cream dolloped evenly around. Use another ½ cup of the sauce and then top again with tortillas. Finish with the rest of the cheese and the remaining enchilada sauce. Cover with foil and bake in the oven for 30 minutes. Remove the foil and cook for an additional 5-10 minutes until the cheese has browned.
Take from the oven and let is rest for at least 5 minutes. Top with more sour cream, the olives, diced tomato, and sliced jalapenos.
This will go hand in hand with any Mexican Beer. Or try my favorite. A margarita on the rocks, salt.