Piping Hot Venison Dip
1 can
refried beans
2
pounds ground venison
1
envelope dry taco mix
1 can
enchilada sauce
1 jar
taco sauce
3
cups grated cheese (Colby, co jack, muenster)
½ cup
sour cream
Spread
refried beans in bottom of 9x13 pan. Brown meat and remove from heat. Add taco
mix, enchilada sauce and taco sauce. Mix well and pour over beans. Spread
grated cheese on top. Heat in 400-degree oven for 15 to 20 minutes or until
bubbly. Spread sour cream over cheese and return to oven for 5 minutes. Use
teaspoon to dip and serve with nacho chips.
Karl
Koppenaal