1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (456g) Recipe makes 6 servings
Calories 506
Calories from Fat 149		(29%)
Amount Per Serving		%DV
	Total Fat 16.6g	25%
	Saturated Fat 7.2g	35%
	Monounsaturated Fat 5.5g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 69mg		23%
Sodium 741mg		30%
Potassium 1094mg		31%
Total Carbohydrate 60.1g		20%
	Dietary Fiber 10.0g	40%
	Sugars 10.8g
Protein 32.6g		65%
detailed view... how is this calculated?

Ground Elk Casserole

Recipe #115196 | 1¼ hours | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: CookbookCarrie
Apr 4, 2005

With the Corn, Black Beans and Cheddar Cheese, this resembles Tex-Mex, Add jalapenos or green chiles if you like, very versatile. We have lots of elk in our freezer and I'm trying to come up with recipes to use it up. I hope you like it!

SERVES 6 -8 (change servings and units)

Ingredients

1 lb ground elk (or Venison, Beef, Buffalo)
1 cup onion, diced small (about 1 medium)
1/2 cup green pepper, diced small (about 1/2 a pepper)
1 large garlic clove, minced
1 1/2 cups dry elbow macaroni, prepare according to pkg. al dente
1 quart diced tomato, home canned if you have it
1 (15 ounce) can kernel corn, drained
1 (14 ounce) can black beans, Drained
2 teaspoons chili powder
1-1 1/2 cup shredded cheddar cheese
1 tablespoon olive oil
salt
pepper

Directions

1
Preheat your oven to 350 degrees.
2
In a Large dutch oven Brown Elk, onion, garlic and green pepper in your skillet with 1 tablespoons Olive Oil until fully cooked. Drain the meat mixture and rinse with hot water, this helps remove any "game" taste your meat may have.
3
Return to your pot and season with salt and pepper. Add in the tomatoes, corn, beans, cooked pasta, and chili powder. Mix well.
4
Top with shredded cheese.
5
Bake at 350 degrees for 35 minutes until cheese is melted and it's hot through.

Questions about this recipe?

Featured Reviews for This Recipe

From: JDeMarois

On Jul 24, 2009

Quick, easy, and delicious. Could easily be renamed "everything in the pantry casserole"! Thanks for another great way to use up the elk. I added the cumin recommended by another reviewer and some chopped jalapenos for extra flavor.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: KLBoyle

On Aug 9, 2008

YUM! I too have a ton of elk in my freezer and have been looking for good recipes. This really hit the spot! I added about a tbsp. of cumin but otherwise kept the same. I will definitely make this dish again. Thanks for the keeper!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: cowgirl_cook

On May 10, 2007

Yum! Perfect for our ground elk. I used brown rice instead of macaroni since I had some left over from the night before, and I mixed some cream of mushroom in with the rice, along with ortega chilis. So good!!! This will be a recipe I will be making again. Next time I might try it with cubed potatoes...

0 people found this review helpful

Was this review helpful to you? YES | NO

From: *Parsley*

On Sep 28, 2005

No elks around here! I used ground beef for this. It was really yummy! I did add some cumin and adobo. I also put about 1/4 of the cheese in the casserole and sprinkled the rest on top. The whole family enjoyed this. Thanx for sharing!

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 4 reviews