Elk Taco Casserole
This recipe is for those of you that rush home and have to put something on the table fast and easy. It actually is very good and hard to stop eating once you put your fork in it. For all you hunters out there that want to feed the family in 30 minutes or less….this one is for you.
- 1 package of refrigerated crescent dough roll from Pillsbury
- 1 lb of ground elk
- 1/2 onion chopped
- 1 can (16 oz) jalapeno refried beans
- 1 cup of sour cream
- 1 egg
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- 2 garlic gloves diced
- 1 cup of shredded cheddar cheese
Toppings:
- Shredded lettuce
- Chopped tomato
- Slice black olives
- Sliced green onions
Salsa
- Cook onion and elk burger until no longer pink
Season the burger with salt and pepper and toss in chopped onions and garlic. Cook until meat is no longer pink, then drain any fat off. Take a casserole dish, the 12″ one, and spray it with Pam and line it with the croissant dough uncooked.
Put the meat in the dish that is layered with the dough. Then take the sour cream, refried beans, egg, chili powder, cumin and salt and pepper to taste and put into a bowl and mix.
- Mix all the ingredients in a bowl
Then layer the mixture over the meat evenly.
huntingchef.com 
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