Title: Venison Nacho Dip
Categories: Game Ceideburg
Yield: 6 Servings

		Stephen Ceideburg
1	lb	Ground venison
1/2		Onion, minced
		Salt and pepper to taste
16	oz	Refried beans
2	oz	Chopped green chiles
1 1/2	c	Grated cheddar cheese
6	oz	Mild taco sauce
3		Green onions, chopped
10		Ripe olives sliced
1	c	Sour cream
1	c	Guacamole
		Tortilla chips

Cook meat and onion in a nonstick pan until meat browns and onion is soft. Season with salt and pepper.

Spread the refried beans in a flat 10-inch casserole dish. Layer the meat over the beans. Sprinkle chopped chiles over the meat. Cover with grated cheese and taco sauce.

Bake at 400 degrees F. for 25 minutes. Remove from oven and sprinkle with green onions and olives.

PER SERVING:(not including chips): 175 calories, 12 g pro- tein, 9 g carbohydrate, 11 g fat (5 g saturated), 42 mg cholest- erol, 243 mg sodium 3 g fiber.

From Elizabeth Hughes, Broken Arrow Ranch, Texas.

Heidi Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.

Posted by Stephen Ceideburg

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