Nachos are a football day favorite, and this recipe is a great way to use venison!
1 lb ground venison
3/4 cup chopped onion (divided)
3/4 cup chopped green pepper (divided)
2 tablespoons canola oil
1 pound processed cheese cubed
1 can (15 ounces) chili without beans
12 ounce bottle of chili sauce
1/2 teaspoon garlic salt
1/2 Cup of shredded cheddar cheese
- In a large skillet over medium heat, cook the venison, 1/2 cup onion and 1/2 cup green pepper in oil until meat is no longer pink; drain. Stir in the next six ingredients; cook and stir until the cheese is melted.
- Transfer to a serving dish. Sprinkle with cheddar cheese and remaining onion and green pepper. Serve with chips. Yield: 6 cups.