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    You are in: Home / Recipes / Venison Tortilla Lasagna Recipe
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    Venison Tortilla Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Lelandra's Note:

    From Country Magazine: Oct-Nov 2007 Need to replace the tortillas Taco seasoning ingredients: chili pepper, salt, maltodextrin, spice, onion powder, corn starch, yellow corn flour. contains less than 2% of: partially hydrogenated soybean oil, silicon dioxide (anticaking agent), Need to find spice blend replacement. Version from: http://kidfocused.com/forget-the-envelope-make-your-own-taco-seasoning-at-home/ 1 tablespoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes (optional- I leave this out) 1/4 teaspoon dried oregano 1/2 teaspoon paprika 1 1/2 teaspoons ground cumin 1 teaspoon sea salt 1 teaspoon black pepper

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large skillet, cook venison over medium heat until no longer pink; drain. Add the tomatoes, salsa and taco seasoning; cook, stirring occasionally, until heated through. In a small bowl, combine the eggs, cottage cheese, oregano and cumin.
    2. 2
      Place half the tortillas in a greased 13x9 baking dish. Top with half the meat sauce. Spoon cottage cheese mixture over the top. Layer with remaining tortillas and meat sauce.
    3. 3
      Cover and bake at 350 for 30 minutes or until heated through. Uncover, sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

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    Nutritional Facts for Venison Tortilla Lasagna

    Serving Size: 1 (429 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 728.0
     
    Calories from Fat 259
    35%
    Total Fat 28.8 g
    44%
    Saturated Fat 12.5 g
    62%
    Cholesterol 164.9 mg
    54%
    Sodium 1914.8 mg
    79%
    Total Carbohydrate 71.1 g
    23%
    Dietary Fiber 6.1 g
    24%
    Sugars 8.4 g
    33%
    Protein 44.9 g
    89%

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