Venison Taco Fries with Crispy Tortilla Strips
A bold fusion of crispy tortilla strips, seasoned venison, and vibrant toppings like shredded cabbage, salsa, and sour cream. This hearty dish delivers an explosion of flavors and textures for a memorable main course.
Servings: 4 servings
Calories: 420kcal
Ingredients
- 1 lb ground venison
- 1 packet taco seasoning
- 8 corn tortillas, sliced into strips
- 1/2 cup vegetable oil
- 2 cups shredded cheddar cheese
- 2 cups shredded cabbage
- 1/2 cup salsa
- 1/2 cup sour cream
- Fresh cilantro for garnish
Instructions
- Heat vegetable oil in a skillet to 350-375°F. Fry tortilla strips until crispy, drain on paper towels.
- Cook ground venison in the same skillet until browned, breaking it into small pieces.
- Add taco seasoning and 1/4 cup water, simmer 5-7 minutes.
- Layer tortilla strips in a serving dish, top with venison mixture, cheddar cheese, cabbage, salsa, and sour cream. Garnish with cilantro.
Notes
Avoid overcrowding the skillet when frying tortilla strips. Use a thermometer to monitor oil temperature.
Cook venison just until browned; overcooking may dry it out.
For baking: Spread tortilla strips on a lined baking sheet and bake at 375°F for 15-20 minutes. Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Cook venison just until browned; overcooking may dry it out.
For baking: Spread tortilla strips on a lined baking sheet and bake at 375°F for 15-20 minutes. Storage: Refrigerate leftovers in an airtight container for up to 3 days.