I decided to experiment and modify the traditional Texan casserole, King Ranch Casserole, that usually features chicken by tweaking it to include ground elk, chipotles in adobo, cream of jalapeño soup and a few other new ingredients.  I was really pleased with the outcome and I hope you will be also.  If you want to see this being made, take a look at my YouTube channel (Wild Vittles Podcast).

Link to YouTube: http://www.youtube.com/@WildVittlesPodcast

King Ranch Casserole (Venison)

Ingredients
1 onion (chopped)

2 jalapeño (chopped and seeds/pith removed)

1 or 2 Red Bell Peppers (chopped)

2 lbs ground venison

2 garlic cloves

1.5 TBS Chili powder

1 TBS Cumin

1 Tsp Salt

1/2 Tsp Pepper

1 can cream of jalapeño soup

1 can of cream of mushroom soup

1 kitchen spoon full of chopped chipotles in adobo

A dozen (or more) tostada shells

3 cups of shredded cheese

Instructions

• Pre-heat oven to 350 degrees F
• In a cast iron skillet, saute onion, jalepenos, bell peppers in your oil of choice until soft and set aside
• Brown ground meat
• Add garlic, chili powder, cumin, salt & pepper and mix
• Add onion, jalapeño, bell pepper mix back into the meat
• Reserve half a cup of meat mixture
• Add cream of Jalapeño soup and cream of mushroom soup and a kitchen spoon full of chopped Chipotles in Adobo and Rotel
• Mix and heat until warmed through
• Using a 9X13 casserole dish, layer 6 tostada shells across the bottom
• Pour meat mixture into pan over tostada shells and distribute evenly
• Spread 2 cups of cheese every over meat mixture
• Spread layer of broken tostada shells across top of cheese
• Spread 1 cup of cheese across top layer
• Spread reserved cup of meat mixture across top of dish
• Cover with foil
• Put in oven for 40 minutes and uncover to brown top for last 5 minutes
• Let it cool, serve and enjoy!