Elk Tex-Mex Casserole

I’m from South Dakota where we would have a casserole (Or do you call it a hot dish??? There must be a map of the preferred term…) at least once a week. Growing up, our style was basically combine whatever you have left in the fridge that needs to be eaten, some type of rice/pasta, ground beef (usually), mix in some spices, throw some cheese on top, and bake it for a bit. Voila! Lunch/dinner/supper (whatever you call it…probably a map out there somewhere of this, too) was served!

Tex Mex Rice Bake Elk

That’s what this casserole turned out to be – lots of miscellaneous ingredients, rice, meat, spices and cheese.

So whatever you have on hand will probably do the trick. I will say that this combination worked out pretty dang great though!

Tex Mex Rice Bake Elk

 

Elk Tex-Mex Casserole
Author: 
 
Ingredients
  • 1 pound ground elk meat
  • 3 garlic cloves, minced
  • 1 yellow onion, diced
  • 2½ tsp ground cumin
  • 15 grinds of black pepper
  • 1½ tsp chili powder
  • 1½ tsp Mexican oregano
  • ½ tsp smoked paprika
  • 2 tsp kosher salt
  • ¾ tsp cayenne pepper
  • 1 tsp Worcestershire sauce
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 pasilla pepper, chopped
  • 1 cup brown rice
  • 2 cups water
  • 8 oz can tomato sauce
  • 3 roma tomatoes, diced
  • ½ cup pimento olives, chopped
  • 2 cups frozen corn
  • 1 can black beans
  • 2-3 cups cheddar cheese
  • Chopped cilantro
Instructions
  1. Brown elk meat with garlic and onions
  2. Add spices (cumin through Worcestershire sauce)
  3. Add peppers and cook a minute or two (they don't need to be soft yet)
  4. Add brown rice and tomato sauce and stir to combine
  5. Add water and bring to a simmer
  6. Stir one more time, cover pot, and simmer for about 35 minutes or until rice is done
  7. Add tomatoes, olives, corn, and black beans
  8. Let sit for a few minutes so flavors can blend
  9. Pour mixture into a 9x13 glass baking pan
  10. Pat down and sprinkle cheese over top
  11. Bake in preheated oven (375 degrees) for about 30 minutes
  12. Serve with cilantro sprinkled over top

 

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