Ground Elk Casserole
photo by *Parsley*
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 453.59 g ground elk (or Venison, Beef, Buffalo)
- 236.59 ml onion, diced small (about 1 medium)
- 118.29 ml green pepper, diced small (about 1/2 a pepper)
- 1 large garlic clove, minced
- 354.88 ml dry elbow macaroni, prepare according to pkg. al dente
- 946.0 ml diced tomato, home canned if you have it
- 425.24 g can kernel corn, drained
- 396.89 g can black beans, Drained
- 9.85 ml chili powder
- 236.59-354.88 ml shredded cheddar cheese
- 14.79 ml olive oil
- salt
- pepper
directions
- Preheat your oven to 350 degrees.
- In a Large dutch oven Brown Elk, onion, garlic and green pepper in your skillet with 1 tablespoons Olive Oil until fully cooked. Drain the meat mixture and rinse with hot water, this helps remove any "game" taste your meat may have.
- Return to your pot and season with salt and pepper. Add in the tomatoes, corn, beans, cooked pasta, and chili powder. Mix well.
- Top with shredded cheese.
- Bake at 350 degrees for 35 minutes until cheese is melted and it's hot through.
Reviews
-
Yum! Perfect for our ground elk. I used brown rice instead of macaroni since I had some left over from the night before, and I mixed some cream of mushroom in with the rice, along with ortega chilis. So good!!! This will be a recipe I will be making again. Next time I might try it with cubed potatoes...
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Tweaks
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Yum! Perfect for our ground elk. I used brown rice instead of macaroni since I had some left over from the night before, and I mixed some cream of mushroom in with the rice, along with ortega chilis. So good!!! This will be a recipe I will be making again. Next time I might try it with cubed potatoes...
RECIPE SUBMITTED BY
I live in a small town in western colorado and I love to cook. I have 2 children, one is grown and out of the house, the other is in High School.
I love reading, birdwatching, growing pretty flowers, Pearl Jam and Colorado Rockies Baseball.