Title: Venison Nacho Dip
Categories: Game
Yield: 6 Servings

Stephen Ceideburg
1 lb Ground venison
1/2 Onion, minced
Salt and pepper to taste
16 oz Refried beans
2 oz Chopped green chiles
1 1/2 c Grated cheddar cheese
6 oz Mild taco sauce
3 Green onions, chopped
10 Ripe olives sliced
1 c Sour cream
1 c Guacamole
Tortilla chips

Cook meat and onion in a nonstick pan until meat browns and onion is soft.
Season with salt and pepper.

Spread the refried beans in a flat 10-inch casserole dish. Layer the meat
over the beans. Sprinkle chopped chiles over the meat. Cover with grated
cheese and taco sauce.

Bake at 400 degrees F. for 25 minutes. Remove from oven and sprinkle with
green onions and olives.

PER SERVING:(not including chips): 175 calories, 12 g pro- tein, 9 g
carbohydrate, 11 g fat (5 g saturated), 42 mg cholest- erol, 243 mg sodium
3 g fiber.

From Elizabeth Hughes, Broken Arrow Ranch, Texas.

Heidi Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini