Loaded Black Bean and Venison Nachos
Tortilla chips loaded and baked with ground venison, black beans, and veggies. Top it with guacamole and sour cream!
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.