Black Bean and Ground Venison nachos plus all the best toppings. This is a recipe that most of the ingredients can be easily substituted. Add your favorite beans and veggies on top to personalize for you and your family! Topped with cheese and guacamole I’m positive these nachos won’t last long on the table.

This is actually my first time cooking venison and these nachos blew us away! Spencer and I have been vegetarian for 7+ years and this year we started to supplement our diet with meat. We bought 1/8 of a grass fed cow from a local farmer in September. It has been a total learning curve trying to create new recipes and the best methods of cooking each cut of meat. I am really enjoying flexing my cooking skills though!

The ground venison for this recipe came from a deer that Spencer got this hunting season. This season is his first time hunting! The second time he went out he came home with a doe. His friend at work was nice enough to process the deer and gave us an entire cooler full of vacuum sealed and labeled cuts! The next deer Spencer gets we’re going to try our hand at processing the deer ourselves and trying out some canning recipes with what we don’t end up vacuum sealing for the freezer.

Over the last year we have been trying to eat as local and seasonally as possible. We are super grateful for the resources that Ohio provides and we’re excited to dive into gardening this spring. Anyways, these turned out delicious! They are so simple and quick to whip up any day of the week.

Loaded Black Bean and Venison Nachos

Jess Martin

Tortilla chips loaded and baked with ground venison, black beans, and veggies. Top it with guacamole and sour cream!

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course Appetizer, Main Course, Snack

Servings 4

Ingredients

  

• 2 tbsp extra virgin olive oil
• 1 lb ground venison
• 16 oz baby bella mushrooms, sliced
• ½ large red onion, diced
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• red pepper flakes
• 1 tsp salt
• 1 (15 ounce) can black beans, drained & rinsed
• 1 (10 ounce) can diced tomatoes with green chilies, drained
• 1 yellow bell pepper, diced
• 1 bag tortilla chips
• 2 cups shredded Mexican cheese

Guacamole

• 2 avocados
• ½ lime
• ¼ cup red onion, diced
• 1 tsp garlic powder
• red pepper flakes, optional
• salt & pepper, to taste

Garnish

• 2 tbsp cilantro, chopped
• 1 whole jalapeño, chopped
• 3 tbsp plain greek yogurt, (sour cream substitute)
• ½ lime, squeezed

Instructions

 

• Preheat the oven to 400° F
• In a large skillet, heat the olive oil over medium heat. Add the red onion, mushrooms, and ground venison. Cook, breaking up the meat as it cooks until the venison is browned, about 5 minutes. Be careful not to overcook the venison or it can get gamey. Add salt, pepper, garlic powder, cumin and chili powder. Remove from heat.
• Arrange the chips in a single layer on a large baking sheet. Sprinkle half of the cheese over the chips and spoon the venison over top. Add the remaining cheese. Top with bell pepper, black beans, tomatoes. Bake for 10 minutes or until the cheese has melted.
• Meanwhile, make the guacamole. Mix all of the ingredients in a bowl and place in the fridge to cool until the nachos are done.
• Serve nachos hot out of the oven topped with guacamole, jalapeño, yogurt, cilantro and lime juice.