Ingredients:
1 pound ground venison
1 can (11 ounces) Fiesta corn, drained
1 can (8 ounces) tomato sauce
1 envelope taco seasoning
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
1 cup shredded cheddar cheese
Instruction:
1. In a large skillet, cook venison over medium heat until no longer pink; drain. Stir in the fiesta corn, tomato sauce and taco seasoning; keep warm.
2. For crust, press biscuits onto the bottom and up the sides of a greased Cast iron skillet. Spoon venison mixture into crust. Sprinkle with cheese. Put cast iron on Grill at 375° for 20-30 minutes or until filling is bubbly and biscuits are golden brown.
