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Timber 2 Table - Stacked Grilled Venison Nachos

Use your pellet grill to add a touch of smoke flavor to what will become your new favorite venison nachos

Stacked Grilled Venison Nachos


30 Min

Prep Time


20 Min

Cook Time


5-9

Servings


Easy

Difficulty

This method for making nachos accomplishes a few things normal nachos just can’t. First, it gets cooked on a pellet grill for a delicious smoky flavor. Next, it keeps dishes to a minimum since it cooks in a disposable aluminum pan. And third, it turns out melty, gooey, delicious loaded nachos with crispy chips, which isn’t always easy.

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These grilled venison nachos are easy to make and have a light smoky flavor you won’t find in other nachos.

Start with the ground venison. In my book, a good loaded nacho always has lots of tasty meat. We start by browning the ground venison in a large skillet. Once the meat has browned, stir in the taco seasoning and garlic powder. Add the salsa, bring to a simmer, and stir well until the meat mixture thickens. Remove from heat.

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Season the ground venison with your favorite taco blend.

To a large disposable aluminum roasting pan, add 1 cup shredded jack cheese evenly over the bottom. Spoon on a quarter of the taco meat. Add a quarter each of the black beans, refried beans, jalapeño peppers, and warm nacho cheese, evenly distributing them over the bottom of the pan. Top with a thin layer of chips.

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Layer the ingredients in a disposable aluminum roasting pan.

Repeat the process until all those ingredients are in the pan, ending with a layer of chips on top.

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Continue layering the chips with the other ingredients to fill the pan.

Place the pan on a preheated pellet grill at 300 degrees. Cook for 20 minutes or until all of the cheese has melted.

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Grill for 20 minutes or until all cheese has melted.

To serve, place a large platter over the top of the pan, then flip, dumping all of the contents. The result should be a multilayer mountain of nachos, topped with melted cheese. Top with sour cream, diced green onions, additional salsa, guacamole, whatever your nacho heart desires.

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Top with sour cream, green onions, more peppers, salsa, or whatever you like on nachos.

Ingredients

2 pounds ground venison

2 tablespoons taco seasoning blend

1 teaspoon garlic powder

1 cup smooth salsa

4 cups shredded Monterey jack cheese

1 can black beans, drained and rinsed

1 can refried beans

1 cup sliced pickled jalapeño peppers

16 ounces of canned or jarred nacho cheese sauce, warmed

14-ounce bag white or yellow tortilla chips

ADDITIONAL TOPPINGS

Chopped green onions

Guacamole

Salsa

Sour cream

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