Calling all Big Mac lovers! Ditch your boring nachos for the ultimate wild game nachos with flavors inspired by one of take outs best eats.
Author:Jenn Homa
Prep Time:10-15 minutes minutes
Cook Time:15 minutes
Total Time:25-30 minutes
Ingredients
Scale
1 pound Ground Venison
1 tablespoon Worcestershire Sauce
1 teaspoon Salt
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Smoked Paprika
½ teaspoon Black Pepper
1 bag Tortilla Chips, Divided
2 cups Freshly Shredded Cheddar, Divided (can swap for queso)
½ cup Finely Diced White Onion, Divided
½ cup Diced Pickle Chips
1 cup Shredded Lettuce
2 tablespoons Diced Tomatoes
Burger Sauce
¼ cup Plain Greek Yogurt (or Mayo)
2 tablespoons Mustard
1 tablespoon Ketchup
1 tablespoon Dill Pickle Juice
2 teaspoons White Vinegar
1 teaspoon Smoked Paprika
Instructions
Preheat your oven or pellet grill to 350°F.
While the pellet grill is preheating, combined the ingredients for the burger sauce in a small bowl and set into the fridge
To a large skillet over medium heat, add in ground venison. Cook it until it’s browned then drain off any fat and stir in Worcestershire sauce, salt, onion powder, garlic powder, smoked paprika, and black pepper. Once everything is well mix, remove it from the smoker.
To a large parchment paper lined baking sheet add a layer of half of your tortilla chips, half of the cheese, half of the season, ground venison, half of your diced white onion. Repeat with another layer of tortilla chips, cheese, ground venison, and white onion then place into your pellet grill for 10 to 15 minutes or until the cheese is melted.
Top your nachos with diced pickle chips, shredded lettuce, tomatoes and drizzle with burger sauce and serve.