Mexican Venison Casserole
Venison casserole with macaroni, fire-roasted tomatoes, and plenty of cheese. The perfect comfort family food for cold days.
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 Option: 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.
- Salt the pasta water well. Cook the macaroni only to al dente, then rinse it under cold water right away so it does not turn soft in the oven.
- Brown the venison first. Cook it until it is golden, not just gray, then add the onion and garlic and cook only until the onion turns soft and translucent.
- Taste before baking. Once the meat, tomatoes, cream, herbs, chiles, cheese, and pasta are mixed together, taste the casserole base and adjust the salt, pepper, and chipotle before adding it to the pan.
- Keep the pasta from overcooking. This casserole bakes again in the oven, so overcooked pasta will turn mushy and heavy.
- Cover it the right way. Cover the pan with parchment first, then greased foil, so the cheese does not stick while the casserole heats through.
- Bake until bubbly. Bake covered at 375 F for 20 minutes, then uncover and bake 10 to 15 minutes more until the cheese is bubbling and lightly browned.
- Top and reheat smartly. Hot sauce, sour cream, extra cheese, and warm salsa verde all work well on top. Leftovers keep in an airtight container in the refrigerator for up to 3 days and reheat best covered at 300 F or gently in the microwave.
Nutrition
Calories: 644kcal | Carbohydrates: 53g | Protein: 31g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 118mg | Sodium: 562mg | Potassium: 464mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1576IU | Vitamin C: 9mg | Calcium: 363mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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