Tex Mex Elk Casserole

 Tex Mex Elk Casserole

With the Corn, Black Beans and Cheddar Cheese, this resembles Tex-Mex, Add jalapenos or green chilies if you like.

1 lb ground elk (or Venison, Beef, Buffalo)
1 cup onions, diced small (about 1 medium)
1/2 cup green peppers, diced small (about 1/2 a pepper)
1 large garlic clove, minced
1 1/2 cups dry elbow macaroni, prepare according to pkg. al dente
1 quart diced tomatoes, home canned if you have it
1 (15 ounce) can kernel corn, drained
1 (14 ounce) can black beans, Drained
2 teaspoons chili powder
1-1 1/2 cup shredded cheddar cheese
1 tablespoon olive oil
salt
pepper

6-8 servings
1 hour 5 minutes prep

Preheat your oven to 350 degrees.
In a Large Dutch oven brown Elk, onion, garlic and green pepper in your skillet with 1 tablespoons
olive oil until fully cooked. Drain the meat mixture.
Return to your pot and season with salt and pepper. Add in the tomatoes, corn, beans, cooked pasta,
and chili powder. Mix well. Top with shredded cheese.
Bake at 350 degrees for 35 minutes until cheese is melted and it's hot through.