//Venison Taco-Stuffed Shells

Venison Taco-Stuffed Shells


8 oz. uncooked jumbo pasta shells (about 24 shells from 12 oz. box)

1 lb. lean ground venison

2 tsp. onion salt/flakes

1 package (1oz.) taco seasoning mix

1 package (8 oz.) shredded Mexican cheese blend (2 cups)

1 can of petite diced tomatoes

¼ cup cilantro

1 can of ranch style beans

1 can Green Chile Enchilada sauce (mild)



  1. Heat oven to 350 F. Cook and drain the pasta shells as directed on box.
  2. Meanwhile, in 12-inch non-skillet, cook beef with onion salt/flakes over medium high-heat 5 minutes, stirring frequently, until thoroughly cooked; drain. Add taco seasoning mix, half can of tomatoes, beans, ¼ cup of enchilada sauce, and 1 cup of shredded cheese; stir well until cheese is melted.
  3. Fill each pasta shell with about 1 tablespoon venison mixture; place in ungreased 13×9-inch (3-quart) glass baking dish. Top filled shells with remaining tomatoes and chopped cilantro; sprinkle with remaining 1 cup cheese.
  4. Bake 15 to 20 minutes or until heated through and cheese is melted. Serve warm.
2017-09-20T18:59:14+00:00 September 20th, 2017|Categories: Recipes from the Field|Tags: , , |Comments Off on Venison Taco-Stuffed Shells