Loaded venison nachos

Loaded venison nachos

Loaded venison nachos


2 pounds of ground venison

1 pound good Andouille or Chorizo sausage
sliced or crumbled

1 or 2 Garlic cloves
finely diced

One  onion
finely diced

2 tablespoons
or to taste
of a southwestern-style seasoning. One of my favorites is the Chef of the Future line of seasonings
available online  here. Their Southwestern Rub and Seasoning makes outstanding tacos
fajitas and nachos.

Salt to taste

1 can Rotel brand chopped tomatoes with green chilies

Tortilla chips
taco shells or flour tortillas


Refried beans

Sliced jalapenos

Roasted bell peppers

Chipotle peppers in adobo sauce

Chopped onions

Shredded cheese

Nacho cheese

Shredded lettuce

Chopped tomatoes

Sour cream


Black beans

Corn salsa


Just about anything else you can dream up.



Cooking Instructions

Heat a tablespoon of vegetable oil or bacon grease in a large nonstick skillet. Add the diced onion and garlic, sauté until the onion is soft, then add ground meat. Season the meat with salt and southwestern or taco seasoning. Cook until meat is browned through. Add sausage slices and Rotel. Reduce heat and simmer while you get everything else together.

If you prefer fajita style nachos, season venison steaks well with salt and southwestern seasoning. Grill over a hot charcoal fire or gas grill on high for three to four minutes per side. Remove steaks from heat, cover loosely with foil and let them rest for ten to fifteen minutes. Slice the steaks, across the grain, into thin strips.

Set all of your fixins out on the counter or table and let your dinner guests build their own masterpiece.

Everyone can customize their own at the topping bar