Mexican Venison Casserole
Venison casserole with macaroni, fire-roasted tomatoes, and plenty of cheese. The perfect comfort family food for cold days.
Servings: 8 People
Ingredients
- 1 pound box dry macaroni
- 3 tablespoons olive oil
- 1 pound ground venison
- 3 minded garlic cloves (or 1 teaspoon garlic powder)
- 1 cup diced onion
- 28 ounces diced fire roasted tomatoes (canned)
- 4 ounces chopped green chiles (canned)
- 1 1/4 cups heavy cream, divided
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 tablespoon chile powder (I prefer Chipotle)
- 2 cups shredded Monterey Jack cheese (or shredded cheddar)
- 1/2 cup grated parmesan cheese (or cotija)
- 1/4 cup chopped fresh cilantro (or parsley)
- kosher salt, to taste
- ground black pepper, to taste
Instructions
Pre-heat Oven
- Preheat oven to 375 degrees F.
Cook the Pasta.
- Cook the macaroni in a large pot of salted water until it is al dente, "barely tender." Drain the pasta and rinse with cold water. Set aside.
Brown the Venison:
- Heat the olive oil in a large skillet over medium-high heat. Add the venison and season with salt and pepper. Crumble the meat with a sturdy spoon or spatula and cook until golden brown.
Cook Onions and Garlic.
- Lower the temperature to medium heat and add the onions and garlic. Cook for a few minutes until the onions are translucent.
Mix Everything Together
- Using a large mixing bowl, add the canned tomatoes, cooked meat mixture, remaining 3/4 cup of heavy cream, oregano, thyme, cumin, chipotle powder, parmesan cheese, and 2 cups of the shredded cheese.
- Season to taste with salt and pepper. Add more powder for a more pronounced flavor. Fold in the chopped cilantro.
- Add the pasta to the sauce mixture bowl and stir to combine.
Assemble the Casserole
- Grease a 9" x 13" baking pan. Pour in the pasta mixture evenly. Sprinkle with the remaining shredded cheese on top. Cover the pan with a sheet of parchment paper. Cover the pan and parchment paper with greased aluminum foil.
Bake
- Bake for 20 minutes at 375 degrees. Remove the foil and parchment paper. Bake uncovered for 10 to 15 minutes until the cheese is bubbly and lightly browned.
NOTES
Slow Cooker Instructions:
Follow the instructions above through step 7. Pour the mixture into your slow cooker. Cover and cook on high for 2 hours or on the low setting for 3 hours. Stirring halfway through will make the dish creamier. Leftovers:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated gently in a microwave on the low setting or in a 300-degree F oven, covered. Toppings: My favorite toppings: Hot sauce, sour cream, extra shredded cheese, and warm salsa verde.
Follow the instructions above through step 7. Pour the mixture into your slow cooker. Cover and cook on high for 2 hours or on the low setting for 3 hours. Stirring halfway through will make the dish creamier. Leftovers:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated gently in a microwave on the low setting or in a 300-degree F oven, covered. Toppings: My favorite toppings: Hot sauce, sour cream, extra shredded cheese, and warm salsa verde.
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