Venison Tortilla Lasagna Recipes

VENISON LASAGNA

Steps:

• Make the sauce. Brown the meat in a large, heavy pot like a Dutch oven. Take your time and do this in batches. It could take as long as 20 minutes. Put all the browned meat back in the pot and then add the chopped onions and cook for another 4 to 8 minutes, then add the garlic and cook for another 2 to 3 minutes. Add seasonings - fennel seeds and pollen if using, oregano, basil, maybe a little cayenne if you want - and mix well.
• Mix the wine and tomato paste and pour in the pot. Bring to a boil over high heat, stirring often. Add the tomato sauce and can of crushed tomatoes and mix again. Bring to a simmer and taste it: If it's too acidic, add the sugar. Cook slowly for 1 to 2 hours. This can be done as much as two days ahead of time.
• Prepare the lasagna. Soak the lasagna noodles in hot water for 15 to 20 minutes. Preheat the oven to 350°F.
• Meanwhile, mix the parsley with the ricotta cheese in a bowl. Grate the pecorino or parmesan and shred the mozzarella. Grate 1/2 a nutmeg into the ricotta. If you can't find whole nutmegs, use 1 teaspoon.
• To assemble, spread a good amount of the meat sauce on the bottom of a standard 9-inch by 13-inch casserole pan. Remove the lasagna noodles and lay on the meat sauce. Spread half the ricotta cheese mixture on the noodles, then half the mozzarella cheese, then 1/2 the pecorino.
• Add another layer of meat sauce - you will have one final layer after this - then the rest of the noodles. Add the remaining ricotta and mozzarella, plus 1/2 of the remaining pecorino. Spread the remaining meat sauce on this, then sprinkle with the last bit of pecorino.
• To cook, cover the lasagna with foil. You might want to spray the underside first with non-stick spray so the cheese doesn't stick to it. Bake covered for 25 minutes. Carefully take off the foil and bake for another 25 minutes. Let the lasagna rest for 10 to 15 minutes before serving with a strong red wine.

VENISON TORTILLA LASAGNA

Steps:

• In a large skillet, cook venison over medium heat until no longer pink; drain. Add the tomatoes, salsa and taco seasoning; cook, stirring occasionally, until heated through. In a small bowl, combine the eggs, cottage cheese, oregano and cumin. , Cut tortillas in half; place half of them in a greased 13x9-in. baking dish (tortillas will overlap). Top with half of the meat sauce. Spoon cottage cheese mixture over the top. Layer with remaining tortillas and meat sauce. , Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

CORN TORTILLA LASAGNA

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the picante sauce, spinach, tomatoes, red pepper, tomato sauce and lime juice., Arrange six tortillas in a greased 13-in. x 9-in. baking dish. Top with half of the meat mixture, 1/4 cup cheese and remaining tortillas. Spread with sour cream. Top with the remaining meat mixture and cheese. , Bake, uncovered, at 350° for 30-40 minutes or until heated through. Let stand for 10 minutes. Serve with additional picante sauce if desired.

NACHO LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large heavy skillet over medium heat, cook beef, onion and garlic until beef is evenly brown. Drain excess fat. Remove from heat, and stir in tomatoes and jalapenos. Pour half of beef mixture in a 9x13 inch pan. Top with a layer of tortilla chips, 1/2 of black olives, 1/2 of tomato and 1/2 of shredded cheese. Repeat layers.
• Bake in preheated oven for 10 to 15 minutes, or until cheese is melted.

VENISON LASAGNE (OR BEEF)

Steps:

• Cook lasagne noodles according to package directions. Drain and set aside.
• For meat sauce: In a large saucepan or skillet, scramble-fry meat, onion, and garlic until meat is brown and onion is tender. Drain fat (if you're using venison, there likely won't be any -- that's my little plug for venison!).
• Stir in crushed tomatoes, tomato sauce and paste and seasonings. Bring to a boil.
• Cover and simmer for 15 minutes, stirring occasionally.
• For Cheese Filling: Combine egg, cottage cheese, 1/4 cup Parmesan cheese, and parsley.
• Layer half lasagne noodles in a lightly greased 9x13 pan. Spread with half the meat sauce and then half the cheese filling. Repeat layers.
• Sprinkle remaining Parmesan cheese on top and additional grated mozzarella, if desired.
• Bake at 375F for 30-35 minutes and let stand 10 minutes before serving.

VENISON TACOS

Steps:

• Place a large saucepan on a medium heat and pour in the vegetable oil.
• Add the chopped red onion and red pepper, cook for 5 minutes until softened.
• Then add the garlic, smoked paprika, cumin and tomato paste, stir to combine and cook for 2 minutes.
• Next add the ground venison, brown the venison in the pan for 5 minutes. Once browned pour in the venison stock and bring to a simmer.
• Place a lid on the saucepan and cook slowly for 45 minutes.
• When the venison is cooked, season with salt to taste then prepare to build the tacos. Into a tortilla adda layer of sliced lettuce then top with a large spoonful of the cooked venison.
• Top the tortilla with avocado, pickled jalapeños, coriander leaves, sour cream and a squeeze of lime.
• Serve hot or cold with additional salsa for a healthy no-fuss meal at any time of the day.

MEXICAN CHICKEN TORTILLA LASAGNA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in a heavy skillet over medium-high heat. Add onion; cook and stir until fragrant, about 5 minutes. Add ground chicken, stirring and breaking into crumbles until browned, 5 to 7 minutes. Pour diced tomatoes with chiles and their liquid into the skillet and add taco seasoning. Stir to incorporate.
• Combine 8 ounces enchilada sauce, 4 ounces queso fresco, Mexican crema, and egg in a bowl.
• Pour remaining enchilada sauce into the bottom of an 8x6-inch glass casserole dish. Trim tortillas to have a straight edge if desired. Lay two tortillas in the enchilada sauce in the dish. Place some chicken mixture on top and ladle some enchilada sauce mixture over. Repeat layers. Top with remaining queso fresco and Cheddar cheese.
• Bake, covered, in the preheated oven for 35 minutes. Uncover and bake for 10 minutes more. Let rest for 10 to 15 minutes before serving.