Try these venison tacos with a mac and cheese twist.
If there is one thing I have learned from reviews of my wild game recipes, it is that most people absolutely love any recipe that involves the word taco.
It just so happens this recipe is a taco recipe, so get ready to get excited. I heard about this dish from my wife, who heard about it from a friend, from a friend, who knew somebody that made it one time, and loved it. So with a little research and some testing I present… the Venison Ranch Mac and Cheese Taco.
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This recipe can be as easy or as difficult as you like. If you want it easy, just get a box of mac and cheese, taco shells, and some ground venison. If you would like this recipe to turn out just a little tastier, but a tad more complex, then give this below recipe a shot. You won’t regret it.
Venison Ranch Mac and Cheese Taco
- 1 lb Venison Steaks – Shredded and diced
- Diced Tomatoes
- Taco Shells
- 1 envelope of taco seasoning
- 1 envelope of ranch dressing
- 1 16oz box of Macaroni Shells
- Cheese – 2 cups shredded cheddar, 1 large chunk of Velveeta,
- ¼ cup butter
- 1 cup of cream
- ½ cup sour cream
- Garlic Powder and Pepper to taste
To start this recipe off, begin by cooking the macaroni as described on the box. In a separate sauce pan, add in 1 cup of cream, the ranch packet, butter, about 1 teaspoon of garlic powder, 1 teaspoon of pepper, and bring to a low boil. Next, add in the cheeses until melted. Finally, add in the sour cream.
Turn the heat to low just to keep the cheese liquid until the rest of the ingredients are done.
Now it’s time for the venison! Slice 1 lb. of venison steak into strips. I preferred to slice the strips into smaller pieces just to make them more manageable inside the taco. Add a little olive oil to a pan and turn the heat to high. Once the venison is cooked to your preferred temperature, add in the envelope of taco season, any water required along with the envelope (follow directions on taco seasoning) and diced tomatoes.
By this time, the macaroni should be cooked. Combine the cheese sauce and noodles then stir until it all becomes evenly mixed. Next, bake your taco shells in the oven until they are crisp, about five minutes in a 400 degree oven.
At the same time, dice up some chives for just a little extra flavor. To construct the tacos, here’s a secret: use an upside down muffin pan.
All that is left now is to make your taco!
I hope you liked this recipe as much as we did when it comes to the finished result. If you do, and would like to see more of my recipes, follow me on Twitter at @bradsmith319 or just check back to Wide Open Spaces in the future. Thanks again and enjoy!