Easy One Pot Venison Enchilada Pasta
The perfect hearty and delicious meal that’s anything but boring. This one pot meal is packed with ground venison, pasta, and oozy cheese that’s coated and cooked in the most amazing enchilada sauce.
This One Pot Venison Enchilada Pasta brings you all of the flavors we know and love from enchiladas without all the work. It comes together in about 30 minutes and can feed a hungry crowd. The best part is, you only need a total of eight ingredients to make it and it still tastes amazing. Yes, only eight! This wild game recipe is great for a laid back weeknight meal at home or for a hearty hunting camp dinner in a hurry. Although, if you have a lot of hungry hunters to feed, I’d highly recommend doubling the meat for even more protein!
Reasons You’ll Love This Wild Game Recipe:
- Easy- it doesn’t get much easier than this. You can simply brown the meat, then add in the ingredients for a sauce and bring it to a boil before adding in the pasta. Then, just stir in some cheese and you’re ready to go!
- Flavor- the combination of seasonings, enchilada sauce, beef broth are mouth watering.
- One Pot- this one is self explanatory. Less pots, less mess. We love that.
- Flexibility- don’t have venison? Swap in moose, bear, elk, anything you have in your freezer
- On-Hand Ingredients- if you’re like me, chances are you already have all of the ingredients in your pantry.
If You Like This Easy Recipe, You Have To Try These:
PrintEasy One Pot Venison Enchilada Pasta
All of the flavors of enchiladas in one pot with half the work. This venison enchilada pasta is filled with venison seasoned to perfection, onion, pasta, cheese and cooked right in the enchilada sauce.Â
- Prep Time: 0-5 minutes
- Cook Time: 25-30 minutes
- Total Time: 30-35 minutes
- Yield: 5 servings 1x
Ingredients
- 1 pound Ground Venison (you can also double this)
- 1 Small Diced Onion
- 1 Taco Seasoning Packet (or 2 tablespoons Homemade Taco Mix)
- 1 (14.5 ounce) Can Mild Red Enchilada Sauce
- ~28 ounces Beef Broth
- 1 Can Hotel
- ½ pound rotini or elbow pasta,
- 1.5 cups Shredded Cheddar or Colby Jack Cheese
Optional Toppings
- Chopped Fresh Cilantro
- Diced Tomatoes
- Additional Shredded Cheese
- Jalapeños
Instructions
- Heat pot over medium high heat. Spray with nonstick cooking spray, then add in onion and ground venison and cook until venison is mostly browned. Break up the meat as it cooks.
- Once the venison is browned, drain any fat with a paper towel and season with taco seasoning. Mix well.
- Add in enchilada sauce, beef broth, and rotel and bring to a boil.
- Stir in pasta. Cover and cook until pasta is tender, stirring occasionally to prevent sticking.
- Mix in shredded cheese until melted and serve with your desired toppings.
