How To Make Easy Sheet Pan Ground Venison Nachos
Let’s dig right in on how to make these easy sheet pan ground venison nachos! If you’ve got ground venison and you’re wondering what to do with it, these nachos are the perfect way to use it up!
Easy Sheet Pan Ground Venison Nachos
Equipment
- meat chopper (optional)
- skillet (for browning venison)
- large sheet pan or cookie sheet
Ingredients
- 1 lb. ground venison
- 1 (6 oz.) can of tomato paste
- 1/4 cup water
- 1 tsp. chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. oregano
- 1 tsp. ground cumin
- 1 tsp. salt
- 1 bag tortilla chips
- 4-5 cups shredded cheddar, pepper jack, or Mexican blend cheese
- avocado, sour cream, salsa, green onion, black olives (optional toppings)
Corn and Black Bean Salsa Topping
- 1 can black beans (drained & rinsed)
- 1 can sweet corn
- 1-2 diced jalapenos (add to taste)
- 1/2 red onion (diced)
- 1 cup tomato (diced)
- ¼ chopped cilantro (add more to taste)
- 1-2 limes (squeeze the juice)
- 1 tbsp. olive oil
Instructions
- Preheat your oven to 400°.
- Heat 2 tbsp. of olive oil over medium heat and brown the ground venison. Break the meat apart as it cooks. (I love using my Pampered Chef meat chopper for this)
- Add the tomato paste, water, and all seasonings. Stir and cook for 1-2 minutes.
- Spread the tortilla chips over the large sheet pan. You can line the pan with parchment paper or foil to help with clean up.
- Spoon the ground venison over the top and sprinkle cheese on top of that.
- Bake for 5-7 minutes. Keep an eye on them because you only want the cheese to melt. You don't want it to burn or get real crunchy. Just melty.
Corn & Black Bean Salsa Topping
- Mix the beans, corn, onion, jalapenos, diced tomatoes, chopped cilantro, squeezed lime juice, and olive oil. Stir until blended.
- Spoon the salsa over the melted cheese, add on whatever other toppings you want, and enjoy!
A Family Tradition
Venison has been a staple in my kitchen for as long as I can remember. Growing up, we ate what we hunted, and that meant plenty of venison on the table. It’s lean, packed with protein, and honestly, just plain delicious. We process it ourselves, package it up, and stock our freezer to enjoy all year long.
Simple Ingredients, Big Flavor
These nachos come together with simple, fresh ingredients that let the venison shine. Here’s what you’ll need:
Ingredients for Sheet Pan Nachos:
• 1 lb. ground venison (or ground meat of your choice)
• 6 oz. can of tomato paste
• ¾ cup water
• 1 tsp. chili powder
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. oregano
• 1 tsp. cumin
• 1 tsp. salt
• 1 tbsp. olive oil
For the Black Bean & Corn Salsa:
• 1 can black beans, drained and rinsed
• 1 can sweet corn, drained
• ½ red onion, diced
• 1 cup diced tomatoes
• ¼ cup chopped cilantro
• 2 limes, juiced
• 1 tbsp. olive oil
• Jalapenos, chopped (2-4 or to taste)
For the Nachos:
• 1 bag tortilla chips
• 4-5 cups shredded cheese (pepper jack, shredded cheddar cheese, or a Mexican blend)
• Avocado, sliced
• Sour cream
• Extra salsa (homemade or store-bought)
How to Make These Delicious Venison Nachos
Step 1: Make the Black Bean & Corn Salsa
First, mix together the black beans, corn, diced onion, jalapenos, tomatoes, cilantro, fresh lime juice, and olive oil in a large bowl.
This salsa adds so much freshness to the nachos and balances the richness of the cheese and venison. Set it aside while you cook the meat.
Step 2: Cook the Venison
Heat a tablespoon of olive oil in a skillet over medium heat. Add the ground venison and brown it, breaking it up as it cooks. I love my Pampered Chef Meat Chopper.
Since venison is naturally lean, don’t drain it—there won’t be much fat anyway! Once it’s browned, stir in the tomato paste, water, and seasonings. Let it cook for another minute or two, then remove it from the heat.
Step 3: Assemble the Nachos
Preheat your oven to 400°. Spread tortilla chips in an even layer on a large sheet pan or cookie sheet. If you want easy cleanup, line the baking sheet with parchment paper or foil first.
Sprinkle the cooked venison over the chips, making sure to get an even layer. Then, pile on the shredded cheese. If you love extra cheesy nachos, you can also drizzle some white queso on top before baking!
Step 4: Bake Until You See Melty Cheese
Pop the nachos into the oven for about 5-7 minutes, just until the cheese is melted and bubbly. Keep an eye on them so the chips don’t burn!
Step 5: Load Them Up With Your Favorite Toppings!
Once they’re out of the oven, it’s time to pile on your favorite nacho toppings. Black olives, green onions, or a diced bell pepper also make for great toppings.
Spoon the black bean and corn salsa all over the nachos, then add sliced avocado, a dollop of sour cream, and extra salsa if you’d like. Grab a plate and dig in! Or just take the entire pan to the table and enjoy!
Why We Love Venison
Venison isn’t just another meat for us—it’s part of our way of life. I’ve been cooking with it for as long as I can remember, and it’s what we grew up eating.
We’re blessed to have our venison come straight from the woods, processed by our own hands, and served on our family table.
Not only is it a lean and healthy protein, but it’s also incredibly flavorful when prepared well. If you’ve never tried venison before, these nachos are a great place to start!
Substitutions & Tips for Sheet Pan Ground Venison Nachos
• No venison? No problem! You can swap in lean ground beef or ground turkey.
• Like it spicy? Add extra jalapenos or a dash of cayenne to the venison seasoning.
• Want a smoky twist? Try adding a teaspoon of smoked paprika to the meat mixture.
• If you’re serving a crowd, make a double batch—these nachos disappear fast!
Final Thoughts On Venison Loaded Nachos
If you’re looking for an easy and delicious way to use ground venison, these nachos are a winner. They’re simple to make, packed with bold flavors, and always a hit at the dinner table. They are perfect for an easy family dinner and can even make for a perfect appetizer. Give them a try, and let me know how your family likes them!
Other Great Venison Recipes
Chunky Venison Chili with Veggies
How to Make Venison Cheeseburger Soup: Amazing!
