Venison Taco Pie

Tacos are one of our go-to meals, especially in the summer.  Tacos are easy and quick to make, and I don't have to heat up the house turning on the oven.  But for a change of pace, I love this version of Taco Pie.  Taco meat in a soft and warm biscuit crust topped with gooey cheese.  Yes, please!

The original recipe came to me from a friend.  It calls for using deer burger, but I've found it works equally as well with ground elk, antelope and beef.  My two adult nephews, some of the choosiest eaters on the planet, asked for seconds! 

You could also change this up and use the biscuits in a pizza pan for taco pizza!

My food photography definitely needs some work, but you get the idea.  

Venison Taco Pie
1 pound ground venison

• 1 can (11 ounces) Mexicorn, drained
• 1 can (8 ounces) tomato sauce
• 1 envelope taco seasoning
• 1 can diced green chilies (optional)
• 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
• 1 cup (4 ounces) shredded cheddar cheese

• 
  In a large skillet, cook venison over medium heat until no longer pink; drain. Stir in the corn, tomato sauce and taco seasoning; keep warm.

 For crust, press biscuits onto the bottom and up the sides of an ungreased 9-in. pie plate.

• 
  Bake at 350° for 5 minutes. Spoon venison mixture into crust. Sprinkle with cheese. Bake for 20-25 minutes or until filling is bubbly and biscuits are golden brown. Let stand for 5 minutes before serving.  

• 
  
• Serve with traditional taco fixings, like sour cream, lettuce or tomatoes.  

Original recipe from Taste of Home.  Yields 6 servings