1/1 Photo of Ground Elk Casserole
1 hr 5 mins
With the Corn, Black Beans and Cheddar Cheese, this resembles Tex-Mex, Add jalapenos or green chiles if you like, very versatile. We have lots of elk in our freezer and I'm trying to come up with recipes to use it up. I hope you like it!
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Units: US | Metric
- 453.59 g ground elk (or Venison, Beef, Buffalo)
- 236.59 ml onion, diced small (about 1 medium)
- 118.29 ml green pepper, diced small (about 1/2 a pepper)
- 1 large garlic clove, minced
- 354.88 ml dry elbow macaroni, prepare according to pkg. al dente
- 946.0 ml diced tomato, home canned if you have it
- 425.24 g can kernel corn, drained
- 396.89 g can black beans, Drained
- 9.85 ml chili powder
- 236.59-354.88 ml shredded cheddar cheese
- 14.79 ml olive oil
- 1Preheat your oven to 350 degrees.
- 2In a Large dutch oven Brown Elk, onion, garlic and green pepper in your skillet with 1 tablespoons Olive Oil until fully cooked. Drain the meat mixture and rinse with hot water, this helps remove any "game" taste your meat may have.
- 3Return to your pot and season with salt and pepper. Add in the tomatoes, corn, beans, cooked pasta, and chili powder. Mix well.
- 4Top with shredded cheese.
- 5Bake at 350 degrees for 35 minutes until cheese is melted and it's hot through.
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Nutritional Facts for Ground Elk Casserole
Serving Size: 1 (211 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 506.0
- Calories from Fat 149
- Total Fat 16.6 g
- Saturated Fat 7.1 g
- Cholesterol 69.7 mg
- Sodium 741.0 mg
- Total Carbohydrate 60.0 g
- Dietary Fiber 10.0 g
- Sugars 10.7 g
- Protein 32.6 g
The following items or measurements are not included: