Best Ground Venison Nachos Recipe

Here’s my go-to ground venison nachos recipe, loaded with seasoned meat, melted cheese, and all your favorite toppings on crispy tortilla chips. Perfect for game day or a casual family dinner.

These nachos have become our Friday night tradition, especially during hunting season when we’ve got venison in the freezer. I usually make a big platter so there’s enough for seconds – though honestly, they disappear so fast there’s rarely any left!

What Kind of Ground Venison Should I Use?

Ground venison comes in different lean-to-fat ratios, and for nachos, you’ll want to pay attention to this detail. Since venison is naturally very lean, you might want to look for ground meat that’s been mixed with about 10-15% pork fat – this helps keep the meat moist and adds flavor that works great in Mexican-style dishes. If you’re using straight venison without added fat, consider adding a tablespoon of olive oil while cooking to prevent the meat from becoming too dry. For the best texture in your nachos, choose meat that’s been ground fresh and hasn’t been frozen for more than 6 months, as longer freezer times can affect both taste and texture.

Options for Substitutions

This nacho recipe is super adaptable and you can switch things up based on what you have in your kitchen:

• Ground venison: If you don’t have venison, you can use any ground meat – beef, turkey, or chicken all work great. For a vegetarian version, try crumbled tempeh or plant-based ground meat alternatives.
• Taco seasoning mix: Out of the packaged mix? Make your own with 1 tablespoon chili powder, 1 teaspoon each of cumin and paprika, and ½ teaspoon each of garlic powder, onion powder, and oregano.
• Colby jack cheese: Any melting cheese works here – try cheddar, monterey jack, or a Mexican cheese blend. For a dairy-free option, use your favorite plant-based shredded cheese.
• Queso dip: You can skip this or replace it with extra shredded cheese melted on top. Nacho cheese sauce or even warm refried beans make good alternatives too.
• Tortilla chips: While chips are pretty essential for nachos, you can use different varieties – try blue corn chips, multi-grain chips, or even baked tortilla chips for a lighter option.
• Toppings: All the toppings are flexible – swap avocado for guacamole, use red onions instead of green, try different types of tomatoes, or add black beans and corn. Feel free to skip any toppings you don’t like!

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking venison nachos is preventing the meat from becoming dry and tough – since venison is very lean, it’s best to cook it over medium-high heat for just 5-7 minutes, stirring frequently until barely done.

A common mistake is overloading your chips with toppings right away – instead, start with a base layer of chips and cheese, then add your hot venison and melted cheese, and only add cold toppings like lettuce, tomatoes, and sour cream right before serving to keep everything fresh and crispy.

To avoid soggy nachos, drain your venison well after cooking and pat dry your tomatoes and jalapeños before adding them to the dish – excess moisture is the enemy of crispy chips.

For the best flavor and texture, try layering your ingredients in sections rather than piling everything in the middle, and serve any wet toppings like sour cream and queso on the side so people can add as much as they want without making the chips soggy.

What to Serve With Nachos?

When serving up a big plate of nachos, I like to turn it into a casual Mexican-inspired feast with a few simple sides. A bowl of Mexican street corn (elote) or a simple corn salad makes a great companion to these loaded nachos. For something fresh, try a quick cucumber and lime salad or some pickled red onions to cut through the richness of the cheese and meat. If you’re feeding a crowd, you might want to put out some Mexican rice or black beans on the side – they’re perfect for anyone who wants to make their meal a bit more filling.

Storage Instructions

Keep Components Separate: For the best nacho experience, store your cooked venison meat and toppings separately. The seasoned meat will stay good in an airtight container in the fridge for up to 3 days. Keep fresh toppings like lettuce, tomatoes, and sliced avocado in separate containers to maintain their crispness.

Save: Already assembled nachos don’t store well – they get soggy pretty quickly! If you have leftover cooked venison, you can keep it in the freezer for up to 3 months. Just thaw it overnight in the fridge when you’re ready to make fresh nachos.

Prep Ahead: Want to save time? Cook and season your venison ahead, and prep your toppings like shredded lettuce and diced tomatoes. Keep everything ready in separate containers in the fridge, then assemble your nachos fresh when you’re ready to eat. This way, you’ll get that perfect combination of warm meat and cheese with crispy chips every time!

Preparation Time	10-15 minutes
Cooking Time	5-8 minutes
Total Time	15-23 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 40-50 g
• Fat: 50-60 g
• Carbohydrates: 50-60 g

Ingredients

• 1/2 pound ground meat (venison or beef)
• 1 pack taco flavoring mix
• 1/2 cup lettuce, shredded
• 1/4 cup diced tomatoes
• 1/2 avocado, cut into slices
• 1-2 green onions, chopped
• 1/4 cup drizzled queso dip
• 1/2 cup shredded colby jack cheese
• 1/4 cup sliced pickled jalapenos
• Preferred taco sauce
• Sour cream
• Tortilla chips

Step 1: Cook the Ground Meat

Add ground meat to a skillet and brown it over medium heat.

Once browned, add a taco seasoning packet and follow the directions on the packet to properly season the meat.

Step 2: Preheat and Prepare the Pan

Preheat your oven to 350 degrees Fahrenheit.

While the oven is heating, add parchment paper to a half sheet pan (cookie sheet) to make for easier cleanup and prevent sticking.

Step 3: Assemble the Nachos

Line the prepared pan with tortilla chips, making sure to fill the pan evenly.

Top the chips with the cooked ground meat and sliced jalapeños, distributing them evenly over the surface.

Step 4: Add Cheese and Bake

Pour con queso cheese sauce over the layered chips and meat, then sprinkle with colby jack cheese.

Bake in the preheated oven for 5-8 minutes, or until the cheese is melted and bubbly.

Step 5: Add Fresh Toppings and Serve

Once the nachos are out of the oven, add fresh toppings: shredded lettuce, diced tomatoes, chopped avocados, and sliced green onions.

Drizzle taco sauce and sour cream over the top to finish.

Serve immediately and enjoy!