Baked Venison Taco Dip
This Baked Venison Taco dip has layers of seasoned ground venison, refried beans, green chili cream cheese, salsa and melty cheese. It’s the perfect wild game appetizer for game day, tailgates or any social gathering.
- Prep Time: 10-15
- Cook Time: 20-25
- Total Time: 30-35
- Yield: 6-8 servings as an appetizer 1x
Ingredients
Scale
- 1 tablespoon Olive Oil or Butter
- 1 pound Ground Venison
- 1 ( packet) Taco Seasoning
- 1 (14 ounce) can Refried Beans
- 1 (8 ounce package) Cream Cheese, Softened
- ¼ Cup Sour Cream
- 2 cups Shredded Cheddar Cheese, Divided
- 1 cup Monterey Jack Cheese, Divided
- 1 (4 ounce) can Diced Green Chilis
- 1 (16 ounce jar) Salsa
- 1 (10 ounce bag) Tortilla Chips, For Serving
Optional Toppings
- Diced Tomatoes
- Diced Red Onion
- Sliced Jalapeños
- Chopped Cilantro
- Shredded Lettuce
Instructions
- Preheat your oven to 375 degrees.
- In a large pan over medium heat, add in butter or oil. Once warmed, add ground venison and cook until browned, breaking it up as it cooks. Drain fat, if any, then stir in taco seasoning and water according to package directions. Mix well and set aside.
- Pour the can of refried beans into an 8 inch square baking dish, or equivalent. Spread into an even layer.
- In a large bowl, mix together softened cream cheese, sour cream, half of the shredded cheeses and green chilis. Mix until fully combined then spread on top of the refried beans.
- Layer the meat on top of the cheese layer, then top with salsa and finish with the remaining shredded cheeses.
- Bake for 20-25 minutes or until bubbly. Top with desired toppings and serve with chips for dipping.
Find it online: https://jenndanella.com/easy-baked-venison-taco-dip/