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    You are in: Home / Recipes / Venison Taco Casserole Recipe
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    Venison Taco Casserole

    Average Rating:

    2 Total Reviews

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    • on March 28, 2008

      I'm giving this 5 stars because DH loved it. He ate half the pan, and this makes alot! Reminded me of a taco hamburger helper. We did use ground venison so I add a pat of butter while browning it up. Perfect with the nacho chips!! I broke mine up and mixed them in. I think this would be good served with a little sour cream garnish too. I didn't add any extra water with the taco seasoning, just added the packet and mixed in the sauce. We skipped the olives since I can't stand them. Thanks for a great tasting a really easy dinner! Made for the Australian Recipe Swap.

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    • on February 28, 2008

      My family really enjoyed this. I needed something quick tonight because I was late getting home from work. This was quick and easy to make and very tasty. I followed the recipe as written except I didn't add the black olives because I am the only one in the family that eats them. I used 2 cups of cheddar cheese. I was a bit unsure about step 2 when it says to add the taco seasoning according to the package. I wasn't sure if I was suppose to add water as it isn't in the ingredient list but I did add it and I think it worked out great. Will be making again.

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    Nutritional Facts for Venison Taco Casserole

    Serving Size: 1 (396 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 739.4
    Calories from Fat 243
    Total Fat 27.1 g
    Saturated Fat 13.4 g
    Cholesterol 135.2 mg
    Sodium 1229.5 mg
    Total Carbohydrate 74.8 g
    Dietary Fiber 5.4 g
    Sugars 6.5 g
    Protein 48.2 g


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