*  Exported from  MasterCook  *

                            VENISON NACHO DIP

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Game

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Stephen Ceideburg
   1       lb           Ground venison
     1/2                Onion, minced
                        Salt and pepper to taste
  16       oz           Refried beans
   2       oz           Chopped green chiles
   1 1/2   c            Grated cheddar cheese
   6       oz           Mild taco sauce
   3                    Green onions, chopped
  10                    Ripe olives sliced
   1       c            Sour cream
   1       c            Guacamole
                        Tortilla chips

  Cook meat and onion in a nonstick pan until meat
  browns and onion is soft. Season with salt and pepper.
  
  Spread the refried beans in a flat 10-inch casserole
  dish. Layer the meat over the beans. Sprinkle chopped
  chiles over the meat. Cover with grated cheese and
  taco sauce.
  
  Bake at 400 degrees F. for 25 minutes. Remove from
  oven and sprinkle with green onions and olives.
  
  PER SERVING:(not including chips): 175 calories, 12 g
  pro- tein, 9 g carbohydrate, 11 g fat (5 g saturated),
  42 mg cholest- erol, 243 mg sodium 3 g fiber.
  
  From Elizabeth Hughes, Broken Arrow Ranch, Texas.
  
  Heidi Haughy Cusik writing in the San Francisco
  Chronicle, 12/18/91.
  
  Posted by Stephen Ceideburg
 


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