- Yellow Tortilla Chips
- 1 lb ground venison
- Garlic salt
- Chili powder
- Sliced black olives
- Sliced Grape Tomatoes or Chopped Tomatoes
- Salsa (homemade if ya got it)
- 8oz block Cheddar cheese
- 8oz block Monterrey Jack cheese
So your at a restaurant and your looking at the menu…and BAM! There is this amazing picture of a plate of nachos! So amazing that you can’t control yourself from ordering the amazing looking NACHOS! Your so pumped about the mouth watering dish you just ordered only to be completely let down by the actual product when it hits your table. A pile of chips with some toppings skimmed across the top OR they put so much salsa or sour cream on that mug that your chips are soggy! Well fear not I to grew tired of this struggle that is oh so real! I decide I’m going to make nachos that blow the doors off anything you would get in a restaurant and keep yo dolla dolla bills in your pocket! I know you won’t be disappointed! Also I have an attached video if you prefer watching step by step.
Place thawed ground meat in a bowl and place in refrigerator to allow the blood to drain from the meat. Do this for as long as possible to remove any wild flavor you may not enjoy. I do this anywhere from 1 to 4hrs removing drained blood every hour. But I’ve also done this for 30 min and its turned ok relatively ok.
Preheat oven to 350 degrees.
Brown ground venison in skillet on medium high heat. Once meat starts to brown, cover surface of meat generously with chili powder. Then, lightly cover the surface of the meat with garlic salt and cumin. Continue to cook ground meat until browned.
In a 13 x 9 baking dish or pan, lay out tortilla chips on the bottom. Top the chips with half of the shredded cheese. Then, place the ground venison over the top of the cheese. Top with remaining shredded cheese, reserving just a little bit. Add diced tomatoes, black olives and jalepenos.
Next top with remaining shredded cheese to help hold the toppings in place. Pop it in the oven until the cheese is gooey and melted, approximately 10 minutes. Serve with salsa and sour cream.